---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ice cream
       Yield: 6 servings
 ----------------------PATTI - VDRJ67A----------------------
   2 1/4 c  Macaroons; crumbled
       3 c  Chocolate ice cream;
            - slightly softened
       5    Heath bars; coarsely chopped
       4 tb Chocolate syrup
       3 tb Kahlua
       3 c  Vanilla ice cream; slightly
            - softened
   Layer the bottom of an 8 round springform pan with
   1-1/4 cup of the macaroons. Spread chocolate ice cream
   evenly over the crumbs. Sprinkle 4 of the crushed
   Heath bars over the ice cream. Dribble 3 tbls of the
   chocolate syrup and 2 tbls of the Kahlua over
   chocolate ice cream. Cover with remaining macaroons.
   Top evenly with vanilla ice cream. Sprinkle remaining
   crushed Heath bars over ice cream, then the chocolate
   syrup and Kahlua. Cover and freeze for at least 8
   hours or overnught. When ready to serve, run the blade
   of a kitchen knife around the edges of the pan, remove
   the sides and place the ice cream cake on a serving
   paltter. Slice and serve.
    TIP: Place Heath bars in freezer till frozen. They
   are then easily broken with a mallet.
    VARIATIONS: Other cookies, such as chocolate wafers
   or vanilla cookies can be used instead of macaroons.
   Different variations of chocolate ice crem, such as
   chocolate-almond or others can be used.