Ingredients
2 packages (3 ounces each) ladyfingers1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed, divided1/2 gallon coffee ice cream, softened1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months.
Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.
