Oil an 8-inch springform pan.
Crush 14 macaroons cookies and spread on bottom of the springform pan.
Slightly soften 1 quart chocolate ice cream. Spread on top of crushed macaroons. Dribble 2 tablespoons chocolate sauce over the ice cream.
Crush 14 macaroons and spread on top of chocolate ice cream layer.
Slightly soften 1 quart coffee ice cream and spread on top of second layer of crushed macaroons. Dribble 2 tablespoons chocolate sauce over the ice cream.
Crush 14 pieces English Toffee candy and spread over the top.
Place torte in freezer for approximately 4 to 5 hours or until hard.
Presentation: Remove torte from springform pan and put on a large round serving platter. Leave at room temperature for approximately 30 minutes before slicing and serving. Pass a bowl of chocolate fudge sauce with the torte, if you wish, to really indulge your guests.
Diana Torte - Ice Cream Cake Recipe: https://whatscookingamerica.net/dianatorte.htm