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Ingredients

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Directions

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  • Coat a 9-inch springform pan with nonstick cooking spray. Line side with wax paper.

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  • Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter; press into bottom of pan. Freeze.

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  • Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove pan from freezer; spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.

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  • Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies.

Nutrition Facts

367 calories; 20 g total fat; 13 g saturated fat; 112 mg cholesterol; 210 mg sodium. 40 g carbohydrates; 1 g fiber; 6 g protein;

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