• 2 Ratings



  • Coat a 9-inch springform pan with nonstick cooking spray. Line side with wax paper.

  • Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter; press into bottom of pan. Freeze.

  • Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove pan from freezer; spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.

  • Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies.

Nutrition Facts

367 calories; 20 g total fat; 112 mg cholesterol; 210 mg sodium. 40 g carbohydrates; 6 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1