BUTTER PECAN ICE CREAM TORTE

1 c. graham crackers, crushed
1 c. saltines, crushed
1/2 c. butter

TORTE:

1/2 gal. butter pecan ice cream, softened
2 pkgs. instant vanilla pudding mix
3/4 c. milk
2 crushed Heath bars

CRUST: Combine crust ingredients and brown 20 minutes at 350 degrees in 9 x 13 inch oblong pan. Cool completely.

TORTE: Mix ice cream, pudding and milk well. Pour over crust. Refrigerate until firm.

Top with Cool Whip. Sprinkle with Heath bar. Great make ahead of time dessert for company!

Coffee Ice Cream

• 1 c. milk
• 24 marshmallows
• 1 tsp. instant coffee
• 1 c. heavy cream, chilled

1. Combined preparation and cooking time: 15 to 20 minutes.
2. Freezing time: overnight.
3. Turn freezer to coldest setting.
4. Pour milk into a saucepan, heat and gradually add the marshmallows.
5. Mix until the mixture is smooth.
6. Add the instant coffee.
7. Let it cool a bit.
8. Whip the cream until stiff.
9. Mix cream and marshmallow mix together and pour into an empty ice cube tray.
10. Freeze overnight.

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