Categories: Ice cream 
      Yield: 10 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
     18    To 24 ladyfingers; split            1 qt Vanilla ice cream; softened 
      1 tb Instant coffee                      1 c  Whipping cream 
      1 tb Water; boiling                      2 tb Cream de cacao 
      5    1.4oz Heath Bars; frozen        
  
  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.