2 pkgs. lady fingers
1/2 gal. vanilla ice cream
4 lg. Heath bars, frozen, crushed
2 tbsp. instant coffee
2 tbsp. hot water
Sm. carton Cool Whip
2 tbsp. creme de cocoa

Line 9x13 pan with lady fingers.

Dissolve coffee in hot water. Stir into softened vanilla ice cream. Mix in crushed Heath bars into ice cream. Spoon into pan with lady fingers. Mix creme de cocoa with Cool Whip. Spread on top of ice cream. Freeze at least 24 hours.