COCONUT ICE CREAM TORTE

18 macaroons, crushed
1/4 cup butter, melted
3/4 cup hot fudge ice cream topping
26 snack-size Mounds (or Almond Joy candy bars)
1 quart vanilla ice cream, softened
1 quart strawberry ice cream, softened
1/4 cup sliced almonds, toasted

In a small bowl, combine macaroon crumbs and butter. Press onto bottom of a greased 10-inch springform pan. Freeze 15 minutes.

In a microwave-safe glass bowl, heat hot fudge topping on high power 15 to 20 seconds or until pourable; spread over crust. Arrange candy bars around edge of pan. Freeze 15 minutes.

Spread vanilla ice cream over fudge topping; freeze 30 minutes.

Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen up to 2 months.

TO SERVE:
Remove from freezer 10 minutes before serving. Remove sides of pan.

Note: If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.

Makes 13 servings
Source: The Taste of Home Cookbook