1/2 gallon Vanilla ice cream
3 tablespoons Instant coffee
3 tablespoons Boiling water
6 Frozen chocolate-covered toffee can
2 packages Lady fingers
1/2 pint Whipping cream
5 tablespoons Powdered sugar
3 tablespoons White cream de cacao

Allow ice cream to soften. Dissolve instant coffee in boiling water. Mix ice cream with coffee mixture. Crush toffee bars & add to mixture. Line a spring-form pan with lady fingers (bottom & sides) & pour ice cream mixture into pan. Put in freezer. For topping mix whipped cream with powdered sugar & crème de cocoa. Just before serving, top each slice of ice cream with topping.