1 (3 oz.) pkg. lady fingers
2 tbsp. instant coffee
1 tbsp. boiling water
1/2 gal. softened vanilla ice cream
4 Heath candy bars, crushed
1/2 c. whipping cream or 1 can instant whipped cream
Maraschino cherries

Split lady fingers and cut 2 to 2 1/2 inches high. Line sides of an 8 inch spring-form pan with lady fingers, placing cut part on base of pan. Dissolve instant coffee in boiling water. Cool. Stir together coffee, ice cream, and crushed candy bars, saving 2 tbsp. candy for garnish. Spoon into pan and grease. Before serving, whip cream and spread over top of frozen ice cream layer. Garnish with leftover crushed candy and maraschino cherries.