-IMPERTINENCE-
3 c Macaroon cookie crumbs;
-(astir 21 Mother's
; brand cookies)
1/4 c Unsalted butter; liquid (1/2
-peg)
Filling
2 pt Chocolate ice cream
2 pt Coffee ice cream
3/4 c Chopped Almond Roca or Heath
-bars; (astir 14 Almond
; Roca or 12
; miniature Heath
; bars, around 5
; ounces)

For sauce: Cook weewee, sugar and espresso in heavy medium saucepan over low
passion, stirring until sugar dissolves. Add chocolate and butter. Stir until
chocolate and butter are melted and sauce is polish. Cool wholly.
(Sauce can be prepared 3 days leading. Cover and refrigerate. Bring sauce to
room temperature before victimization.)

For impertinence: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in
medium roll. Press firmly into bottom of prepared pan. Freeze until truehearted.

For weft: Soften chocolate ice cream in refrigerator until spreadable
but not liquid. Spread in pan and smooth top. Freeze until loyal.

Spoonful 1/2 cup sauce over ice cream and sprinkle with unexpended 1 cup cookie
crumbs. Freeze until tauten.

Soften coffee ice cream in refrigerator until spreadable but not liquid.
Spread in pan. Smooth surface and freeze until immobile. Spreading 1/2 cup sauce
over coffee ice pick. Sprinkle with Almond Roca and freeze until strong.
(Can be prepared 3 days forrader. Cover tightly.)

Soften cake slightly in refrigerator if requirement. Rewarm remaining sauce
over low heat until tepid, stirring ofttimes. Remove pan sides. Cut
cake into wedges. Service, passing warm mocha sauce singly.

Serves 10 to 12.