Let ice cream stand at room
temperature about 10 minutes to soften. Meanwhile, line bottom and side of
9 x 3-inch springform pan with wax paper. Line bottom and side with
ladyfinger halves, split sides up. Stir chocolate ice cream with spoon
until spreading consistency. Spoon and spread into ladyfinger-lined pan.
Working quickly, sprinkle with brickle chips and coffee granules. Stir
coffee ice cream with spoon until spreading consistency. Spoon and spread
over coffee granules in pan. Top with additional ladyfinger halves, split
sides down. Place in freezer while preparing Kahlua Whipped Cream. Spoon
and spread on cake. Garnish with additional brickle chips. Cover and
freeze several hours or overnight. Remove side of pan just before
serving.
10 to 12 servings
Kahlua Whipped Cream:
In small mixing bowl whip 1 cup heavy or whipping cream, 1/4 cup unsifted
confectioners' sugar, 2 tablespoons Kahlua and 1/2 teaspoon vanilla
extract until stiff peaks form.
