Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides. Grate 3 oz bittersweet chocolate (1 cup). Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping. Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half. Place 1 pint coffee ice cream in large bowl; stir until smooth but not melted. Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping. Place in freezer 30 minutes. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm. A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate. Garnish with chocolate curls and cut in squares or freeze until serving.
Calories 382 Fat 18g Saturated fat 11g Cholesterol 136mg
Sodium 92mg Carbohydrate 44g Fiber 1g
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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