2/3 cup powdered sugar
1/3 cup unsweetened cocoa
3/4 teaspoon vanilla
6 cups vanilla ice cream, softened
Unsweetened cocoa, if desired
Prepare Buttery Toffee Cookies as directed.
Line inside of 9-inch square pan with plastic food wrap, extending wrap over edges of pan.
Combine all crust ingredients in bowl. Press onto bottom of prepared pan.
Combine all mousse ingredients in bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Cover; refrigerate.
Spread 3 cups ice cream over crust. Spread half of mousse over ice cream. Freeze 20-30 minutes or until set.
Spread remaining ice cream over mousse. Top with remaining mousse. Cover; freeze 4 hours or until set.
Remove dessert from pan. Cut into individual servings; sprinkle each with unsweetened cocoa, if desired. Store in freezer.
Keep ice cream in refrigerator while assembling dessert. If it gets too soft, place back in freezer 15 minutes.