Go easy here. Practice the moderation learned. Serve your favorite ice cream flavors.

INGREDIENTS | SERVES 12–14

11/4 cups chocolate wafer cookie crumbs

3 tablespoons trans-fat-free margarine, melted

1 cup caramel sauce

1 quart chocolate low-fat ice cream, softened

6 (1.4-ounce) English toffee-flavored candy bars, crushed (optional)

1 quart vanilla low-fat ice cream, softened

1 cup chocolate syrup

1 quart cookie dough low-fat ice cream, softened

• 1. Preheat oven to 350°F.

• 2. In a small mixing bowl, combine cookie crumbs and margarine, and mix well. Spread crumb mixture over the bottom of a 10-inch springform pan forming a crust.

• 3. Bake crust 6 minutes, and cool on a wire rack.

• 4. Spread 1/2 cup caramel sauce over crust. Place in freezer until hardened.

• 5. Spread chocolate ice cream over caramel sauce. Place back in freezer until firm.

• 6. Mix crushed candy bar with vanilla ice cream. Spread the mixture over the chocolate ice cream. Again, freeze until firm.

• 7. Spread 1/2 cup chocolate syrup over the vanilla ice cream. Freeze until hardened.

• 8. Spread the cookie dough ice cream over the chocolate syrup. Add some caramel sauce to the top for decoration. Cover, and freeze for at least 6 hours.

• 9. About 10 to 15 minutes prior to serving, remove dessert from freezer. Remove the sides of the springform pan.

• 10. Serve with the remaining chocolate syrup and caramel sauce.