This is a recipe that I discovered on the Taste of Home website. It is absolutely delicious and is ringed with chocolaty Almond Joy bars. Super easy to make and can be made days ahead for convenience. Perfect for summertime and your guests will be so impressed.
18 macaroons crumbs
¼ c. butter, melted
¾ c. hot fudge ice cream topping
26 snack-size Mound or Almond Joy candy bars
1 qt. vanilla ice cream, softened
1 qt. strawberry ice cream, softened
1/4 c. sliced almonds, toasted
Grease a 10-inch springform pan with nonstick baking spray. In small bowl, combine the cookie crumbs and butter. Press into the bottom of the prepared pan. Freeze for 15 minutes. In a microwaveable bowl, heat the hot fudge topping on high for 15 to 20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan. Serves 12. May be frozen for up to 2 months.
Note: If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.