Almond Roca Dessert

• 1 Package (10 ounces) almond macaroon cookies
• 1 Pint chocolate ice cream, softened
• 1 jar (10 ounces) hot fudge sauce
• 1 Pint coffee ice cream, softened
• 1/2 pound Almond Roca candy (or english toffee)

Instructions:
Crush macaroons with a rolling pin or in a food processor.
Place half the macaroons evenly over the bottom of the pan.
Spread chocolate ice cream over with a spatula.
Freeze until firm (about ½ to 1 hour)
Drizzle with half the fudge sauce.
Sprinkle the remaining macaroons on top.
Spread the coffee ice cream over this with a spatula.
Freeze until firm.
Drizzle three quarters of the remaining hot fudge sauce over this.
Chop candy into coarse chunks (or smashing them with a rolling pin works too)
Sprinkle over the entire top.
Drizzle remaining fudge on top.
Cover with foil and freeze until ready to serve.
Remove from freezer about 15 minutes prior to serving.