Ingredients:

-18 macaroons, crushed
-1/4 cup butter, melted
-3/4 cup hot fudge ice cream topping
-26 snack-size Mounds or Almond Joy candy bars
-1 quart vanilla ice cream, softened
-1 quart strawberry ice cream, softened
-1/4 cup sliced almonds, toasted

1. In a small bowl, combine cookie crumbs and butter
2. Press onto the bottom of a greased 10-inch spingform pan
3. Freeze for 15 minutes
4. In a bowl, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust
5. Arrange candy bars around the edge of pan
6. Freeze for 15 minutes
7. Spread vanilla ice cream over fudge topping, freeze for 30 minutes
8. Spread strawberry ice cream over vanilla layer, sprinkle with almonds
9. Cover and freeze until firm
10. Remove from the freezer 10 minutes before serving

*batteries not included hd