12 ladyfingers, split
2 tbsp. instant coffee powder
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. coffee liqueur
Additional toffee bars or shaved chocolate (optional)

Line bottom and 2 inches up sides of 8 inch springform pan with split ladyfingers, cutting to fit. Dissolve coffee powder in boiling water. Cool. Blend coffee, ice cream and crushed candy. Spoon into prepared pan. Cover and freeze until firm. Just before serving, whip cream with coffee liqueur until stiff. Spread over or pipe onto frozen ice cream. Garnish with additional pieces of broken toffee bars or with shaved chocolate, if desired.