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Ingredients:
8 ounces heavy cream
8 ounces semisweet chocolate, chopped
1 package (4.5 ounces) soft ladyfinger cookies
1/2 gallon vanilla ice cream, softened
1 jar (12 ounces) caramel topping
1/2 cup salted peanuts
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Instructions:
To make chocolate topping, bring heavy cream just to boiling point in small saucepan. Remove from heat and whisk in chocolate pieces until smooth. Sauce will thicken as it cools. Cut ladyfingers so that, standing up, they are the same height as a 9-inch springform pan. Place them standing up, cut side down, around perimeter of pan, filling inside pan with extra cookies and cut pieces. Spread half of softened ice cream over cookie pieces in bottom of pan. The standing ladyfingers will be held in place by the ice cream. Top with caramel topping and peanuts; return to freezer for at least 1 hour to set. Top with remaining ice cream and return to freezer for another hour. Spread chocolate sauce on top and return to freezer for at least 3 hours or overnight.
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