INGREDIENTS: - 2 litres Blue Ribbon vanilla ice-cream, softened - 1 litre Sara Lee honeycomb and butterscotch ice-cream, softened - 3/4 cup granulated nuts - 1/2 cup toffee dessert sauce - 200g packet frozen waffles - 300ml tub thickened cream, whipped INSTRUCTIONS: Grease a 9cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, allowing paper to extend 5cm above edges of pan. Place vanilla ice-cream and honeycomb ice-cream in a large bowl. Stir to combine. Sprinkle 1/4 cup nuts over base of prepared pan. Top with 1/3 of the ice-cream mixture, spreading with a spatula to level. Drizzle with 2 tablespoons toffee sauce. Arrange 4 waffles over sauce. Top with half the remaining ice-cream, levelling the top. Drizzle with 2 tablespoons toffee sauce. Sprinkle with half the remaining nuts. Arrange half the remaining waffles over sauce. Repeat with remaining ice-cream and waffles. Cover with plastic wrap, then foil. Freeze overnight. Just before serving, unwrap pan and stand at room temperature for 5 minutes. Turn onto plate. Dollop top with whipped cream. Drizzle with remaining toffee sauce and sprinkle with remaining nuts. Serve. (Source: Australia's Super Food Ideas December 2011 / January 2012)
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