Mocha Java Ice Cream Cake
Posted By: Gail Sun, 25 Apr 2004, at 5:50 p.m.
 Source:  Kraft Foods

Recipe Rating:
Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 16 servings

44 squares HONEY MAID Chocolate Grahams, finely crushed (about 3 cups crumbs)
1/2 cup margarine or butter, melted
1/2 cup sugar
1/2 gal. (2 qt.) coffee ice cream, softened, divided
1 tub (8 oz.) COOL WHIP Whipped Topping
1 cup chocolate dessert topping (optional)

MIX chocolate crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking pan.
BAKE at 350°F for 10 minutes. Remove from oven; cool completely.
SPREAD 1/2 of the ice cream over cooled crust. Sprinkle with 1 cup of the reserved crumbs; lightly press crumbs into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm.
CUT into squares. Serve topped with chocolate sauce.

KRAFT KITCHENS TIPS

Quickly crush crackers into crumbs by processing them in a food processor or blender.