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2 (3-ounce) packages ladyfingers
2 tablespoons instant coffee granules
1/4 cup hot water
6 (1.4-ounce) toffee candy bars, divided
1/2 gallon vanilla ice cream, softened*
3 tablespoons coffee liqueur, optional
1 (8-ounce) container Cool Whip

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

*1/2 gallon coffee ice cream may be substituted.

Yield: one cake.

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