Instructions: Spoon 1/4 cup Coffee Ice Milk into each of 6 parfait glasses; top each with 2 tablespoons Toffee Crunch. Repeat layers; top each parfait with 1 tablespoon whipped topping. Freeze until ready to serve.

Yield: 6 servings.

INSTRUCTIONS FOR TOFFEE CRUNCH: Combine sugar, almonds, and margarine in food processor; pulse 10 times or until nuts are finely chopped. Press mixture into a 7-inch circle on a baking sheet coated with cooking spray.

Broil 1 minute until bubbly but not burned. Remove from oven, and let stand for 5 minutes. Gently turn toffee over, using a wide spatula, and broil an additional minute. Remove from oven, and let cool. Break the toffee mixture into 1/2-inch pieces.

Yield: 1-1/2 cups (serving size: 1/4 cup).

NOTES : Watch toffee closely as it broils-let it bubble, but not burn.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.