12 (about) ladyfingers, split
2 tbsp. instant coffee granule
1 tbsp. boiling water
5 (1 1/8 oz.) chocolate covered toffee
Candy bars, frozen
1 qt. vanilla ice cream, softened (might need a little more)
1/2 c. whipping cream
2 tbsp. cream de cacao

Line bottom and sides of an 8 inch springform pan with ladyfingers cutting to fit sides. Dissolve coffee granules in boiling water; cool. Crush 4 candy bars by pounding in wrappers with the flat side of a meat mallet or rolling pin. Combine crushed candy bars with vanilla ice cream and dissolved coffee. Spoon mixture into springform pan and freeze until firm.

Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bars and sprinkle over whipped cream layer. Freeze until firm. To serve, cut into wedges.