Ingredients
3/4 cup crushed gingersnaps (about 14 cookies)3 tablespoons butter, melted1 pint vanilla ice cream, softened2 Heath candy bars (1.4 ounces each), chopped1/3 cup caramel ice cream topping, warmed
Preparation
Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.
