2 pkgs. plain lady fingers
1/2 gallon chocolate ice cream
1/2 gallon coffee ice cream (both softened)
1/4 c. creme de cocoa
6 bar pkg. Heath bar candy, frozen

1. Line side and bottom of spring form cake pan with lady fingers.

2. Mix ice cream together.

3. Mix creme de cocoa into ice cream.

4. Crush 5 bars of candy and add to ice cream; mix well.

5. Pour over lady fingers.

6. Crush last candy bar and sprinkle on top.

7. Freeze (if more than 1 day cover with foil).

8. Take out of freezer 15 minutes before serving.

9. Serve with hot fudge and whipped cream if desired.