Here's a recipe for all those coffee and ice cream lovers.

Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 24 servings, 1 square each

Ingredients:

22 HONEY MAID Chocolate Grahams, finely crushed (about 3 cups crumbs)
1/2 cup (1 stick) margarine or butter, melted
1/2 cup sugar
1/2 gal. (2 qt.) coffee ice cream, softened, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

PREHEAT oven to 350°F. Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.

BAKE 10 minutes. Remove from oven; cool completely.

SPREAD half of the ice cream over crust. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm. Cut into 24 squares to serve. Store leftover squares in freezer.

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