Ice Cream Toffee Dessert

Ingredients:

• 2 (3oz) packages ladyfingers
• 2 tablespoons instant coffee granules
• 1/4 cup hot water
• 6 (1.4oz ea) toffee candy bars, divided
• 1/2 gallon vanilla ice cream, softened
• 3 tablespoons coffee liqueur (optional)
• 1 (8oz) container frozen whipped topping, thawed

Instructions:

Stand the ladyfingers around the edge of a 9-inch springform pan and line the bottom with the remaining ladyfingers. Combine the coffee and 1/4 cup hot water in a small bowl, stirring until dissolved, then let cool completely. Chop 5 candy bars into small pieces, then stir the chopped candy and coffee into the ice cream. Spoon into the prepared pan. Cover with plastic wrap and freeze for 8 hours. Stir in the liqueur into the whipped topping and dollop around the edges of the ice cream mixture. Chop the remaining candy bar and sprinkle evenly over the top. Let stand for 30 minutes before serving.

You can substitute 1/2 gallon of coffee ice cream for the vanilla ice cream, coffee granules and water.