2 pkgs. split lady fingers, or 1 butter pound cake, thinly sliced
1/2 gal. Breyer's coffee ice cream
8 Heath bars, frozen and then crushed
1 c. whipping cream
4 tbsp. white creme de cacao (optional)

Line bottom and sides of springform pan with lady fingers or cake. Stir together ice cream and 6 of the crushed Heath bars. Spoon into pan, cover and freeze until firm.

Before serving, combine cream and creme de cacao (if used). Whip to soft peaks. Spread over top of frozen ice cream. Garnish with additional crushed Heath bars.