Cappuccino Ice Cream Torte

I am gradually going through my collection and finding so many treasures and memories as i do! i made this so long ago - and i can remember it just like i made it last week! i made it for one of my dh's first father's days and everyone who had it raved over it. cool, creamy cinnamon-laced vanilla ice cream, topped with a layer of crushed chocolate cookies, then topped with a layer of coffee ice cream. it couldn't be any easier to make, it's no bake, and it makes a lovely presentation! i think i can even taste it now.....man, i've gotta make this again soon! **there's not a serving size on the recipe, so i'm guessing on that....you can also substitute 1 1/2 cups cool whip for the heavy whipping cream and 1 tbsp. Sugar.

Steps

Mix softened vanilla ice cream and cinnamon in a large bowl until blended.

Spread evenly over the bottom of an 8-in.

Springform pan.

Sprinkle with crushed cookies.

Spoon coffee ice cream on top and press evenly with the back of the spoon.

Cover and freeze at least 5 hours , or wrap airtight and freeze up to one month.

To serve:.

Run a long thin knife around edge of pan to loosen torte.

Place on a serving plate and remove sides of pan.

Beat whipping cream until stiff with 1 tablespoons sugar.

Spoon whipped cream into a zipper-type gallon size plastic bag.

Snip off a corner and pipe small dollops of cream around edge of torte.

Sprinkle with cinnamon and decorate with coffee-bean candies if desired.

Ingredients

vanilla ice cream, ground cinnamon, chocolate wafer cookies, coffee ice cream, heavy whipping cream, sugar, chocolate-covered coffee beans