Categories: frozen dessert

Ingredients

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

Directions

1. Stand ladyfingers around edge of a 9-inch spring foam pan; line bottom of pan with remaining ladyfingers.
2. Combine coffee and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.
3. 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.
4. Stir liqueur into whipped topping, if desired. Dollop around edge of ice-cream mixture.
5. Chop remaining candy bar, and sprinkle evenly over top. Let stand 30 minutes before serving.

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