18-24 lady fingers, split
1 tbsp. instant coffee
1 tbsp. boiling water
5 frozen Heath candy bars
1 c. whipping cream
2 tbsp. white creme de cacao
1 qt. vanilla ice cream, softened

Line bottom and sides of 9 inch springform pan with ladyfingers, cutting to fit sides. Dissolve coffee in boiling water; cool.

Crush 4 candy bars in wrappers with mallet (not too fine). Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with creme de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges. Makes 8-10 servings.