Mexican Chocolate Freeze Recipe

Ingredients

Crust

Filling

Sauce

	PREP TIME 30m	COOK TIME 5h	TOTAL TIME 5h30m
YIELD 12 servings

Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly.
Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan.
Place in freezer for 10 to 15 minutes to cool.
Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix.
Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm.
In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently.
Drizzle warm sauce over individual servings.