18 ladyfingers -- split (18 to 24)
1 tablespoon instant coffee
1 tablespoon water -- boiling
5 1.4 oz heath bars -- frozen
1 quart vanilla ice cream -- softened
1 cup whipping cream
2 tablespoons cream de cacao
|Line bottom and sides of 8" springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into
wedges to serve.