8 lady fingers, split
2 tbsp. instant coffee crystals
1 tbsp. boiling water
1 qt. vanilla ice cream, softened
4 chocolate covered toffee bars, frozen and crushed
1/2 c. whipping cream
2 tbsp. white de cocoa

Line bottom and 2 inches up sides of an 8 inch spring form pan with the lady fingers, cutting to fit. Dissolve coffee crystals in boiling water. Cool. Stir together coffee, ice cream and crushed candy. Spoon into spring form pan. Cover and freeze till firm. Before serving, combine whipping cream and creme de cocoa. Whip to soft peaks. Spread over top of frozen ice cream layer. Garnish with pieces of additional broken toffee bars, if desired. Makes 8 to 10 servings.