Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequently with a whisk. Cool 2 minutes or until thick, stirring frequently. Remove from heat; stir in margarine and vanilla extract. Cover and chill thoroughly. Spread 2 tbsp ice cream onto each of 10 cookies; top with about 1 tsp toffee syrup and remaining cookies, pressing gently. Freeze at least 1 hour. Can be stored in freezer for up to 4 days.
Submitted by BizGirl online at
http://bestpartyever.com/recipes/show/84-Frozen-Mud-Pie-Sandwiches
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Everything within the dashed box should print on a 3x5 index card