Mocha Java Ice Cream Cake
44 squares HONEY MAID Chocolate Grahams, finely crushed (about 3 cups crumbs)
1/2 cup butter, melted
1/2 cup sugar
1/2 gallon coffee ice cream, softened, divided
1 8 ounce container prepared whipped topping
1 cup chocolate sauce, optional
Mix chocolate crumbs, butter and sugar in bowl. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture on bottom of 13 x 9 x 2 inch baking pan. Bake at 350F for 10 to 12 minutes. Remove from oven; cool completely. Spread half the ice cream over cooled crust. Sprinkle 1 cup crumbs over ice cream, pressing lightly. Top with remaining ice cream and whipped topping. Sprinkle with remaining crumbs. Freeze until firm, about 4 to 6 hours or overnight. Cut into squares and serve topped with chocolate sauce if desired. 16 servings.
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