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6 soft coconut macaroon cookies, crumbled

2 tablespoons butter, melted

1 quart chocolate ice cream, softened

1/2 cup chocolate syrup, divided use

4 (1.4-ounce) English toffee-flavored candy bars, crushed and divided use

1 quart coffee or vanilla ice cream, softened

1. Combine cookie crumbs and butter; press firmly over bottom of a 9-inch springform pan.
2. Spread chocolate ice cream over crust; drizzle with half of chocolate syrup and sprinkle with half of crushed candy. Freeze until firm.
3. Spread coffee or vanilla ice cream over crushed candy; drizzle with remaining chocolate syrup and sprinkle with remaining crushed candy. Cover and freeze. Remove from freezer several minutes before serving.

Makes 12 servings.