Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  gingersnap cookie crumbs -- (about 20 cookies)
     1/4           cup  butter or margarine -- melted
  1              quart  vanilla ice cream -- softened
  4                     (1.4-oz) English toffee candy bars -- crushed
                        Praline Sauce
     1/2           cup  firmly packed brown sugar
     1/2           cup  half and half
     1/4           cup  butter or margarine
     1/4           cup  slivered almonds -- toasted and chopped
  1           teaspoon  vanilla extract

Preparation:

Line a 2-quart bowl with heavy-duty plastic wrap. Set aside. Combine cookie crumbs and butter; press mixture into prepared bowl. Combine ice cream and crushed candy, and spoon into bowl. Cover and freeze at least 8 hours. To serve, let bowl stand at room temperature 5 minutes; invert onto a serving plate. Carefully remove bowl and plastic wrap. Cut into wedges and serve immediately with warm Praline Sauce. Praline Sauce: Combine first 3 ingredients in a small saucepan; bring mixture to a boil over medium heat, stirring occasionally. Boil 2 minutes, stirring occasionally. Remove from heat; stir in almonds and vanilla. Makes 1 cup.

Nutritional Information:

335 Calories (kcal); 20g Total Fat; (52% calories from fat); 4g Protein; 37g Carbohydrate; 53mg Cholesterol; 252mg Sodium