Ingredients
Directions
Crunch:
1.
COMBINE sugar, almonds and margarine in processor; PULSE until nuts are finely chopped.
2.
PRESS mixture into an 8-inch circle on a baking sheet coated with cooking spray.
3.
BROIL one minute until bubbly but not burned.
4.
REMOVE from oven and let STAND for five minutes.
5.
Gently TURN toffee over, using a wide spatula, and BROIL an additional minute.
6.
REMOVE from oven and let cool; BREAK into 1/2-inch pieces.
Coffee Ice Cream:
1.
DISSOLVE coffee granules in boiling water; COOL.
2.
MIX ice cream with cooled coffee mixture and Kahlua.
3.
REFREEZE; keep frozen until ready to make the finished parfait.
To Finish Parfait:
1.
SPOON 1/4 cup coffee ice cream into each parfait glass; top with two tablespoons crunch; repeat layering.
2.
TOP each parfait with one tablespoon of the whipped topping.