Ingredients:
1½ quart (48 oz.) container Cedar Crest Fudge Walnut Brownie ice cream
1½ quart (48 oz.) container Cedar Crest Nutracker ice cream
8 oz. bag toffee bits

Toppings:
Caramel Topping
Fudge Topping
Mint Leaves -- optional
Candied Cherries or Fresh Raspberries -- optional

Directions:

Soften Fudge Walnut Brownie ice cream. Place softened ice cream (approximately 4 cups or 2/3 container) between two sheets of plastic wrap. Roll plastic wrap and ice cream to form and shape a log about 7 inches long. Gently unroll from plastic wrap and wrap log in a clean piece of plastic wrap. Refreeze.

Soften Nutcracker ice cream. On a piece of plastic wrap, place about 3-4 cups of the softened ice cream. Shape into a rectangle to fit the length of your Fudge Walnut Brownie log. Place frozen log on top of the Nutcracker ice cream rectangle. Gently roll and lift plastic wrap to roll log. Continue to place softened Nutcracker ice cream around Fudge Walnut Brownie log until covered completely with Nutcracker. Cover the ends with ice cream also. Wrap log in clean plastic wrap and refreeze.

After log is refrozen, pour the bag of toffee bits into a 9 inch by 13 inch dish. Take frozen log out of freezer, unwrap and roll in toffee bits until completely covererd. Place toffee covered log onto a plate and freeze until ready to serve.

Cut log in serving size pieces. Place a slice on a chilled dessert plate, drizzle with fudge and/or caramel topping. Garnish with a mint leaf and candied cherries or fresh raspberries.