8 ladyfingers, split
2 tablespoons instant coffee
1 tablespoon boiling water
1 quart vanilla ice cream, softened
4 chocolate covered toffee bars, frozen and crushed
1/2 cup whipping cream
2 tablespoons white cr?e de cacao

Line the bottom and 2-inches up sides of 3-inch springform pan with split ladyfingers, cutting to fit. Dissolve the coffee crystals in the 1 tablespoon boiling water. Cool.

Stir together coffee, ice cream and crushed candy. Spoon into springform pan. Cover and freeze until firm.

Before serving, combine whipping cream and cr?e de cacao, whip to soft peaks. Spread over top of frozen ice cream layer. Garnish with pieces of additional toffee bars, if desired.