3 oz Ladyfingers
1/2 ga Coffee ice cream; softened
1 qt Chocolate ice cream; soften
2 tb Instant coffee granules
1/2 c  Coffee flavored liqueur
6    Toffee bars; crushed
Chocolate sauce
1 c  Heavy cream; whipped

Line ladyfingers around side of 9″ springform pan. Mix softened ice creams
together. Add coffee granules, liqueur and crushed toffee bars. Pour into
springform pan. Spread a thin layer of chocolate sauce on top. Freeze.
Before serving, spread cake with whipped cream. Do not let this cake
defrost before serving. Serve immediatly upon removing from freezer.