Instructions: * Note: One-half gallon coffee ice cream may be substituted for vanilla ice cream; omit coffee granules and water.

Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers.

Combine coffee and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.

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.

Stir liqueur into whipped topping, if desired. Dollop around edge of ice-cream mixture. Chop remaining candy bar, and sprinkle evenly over top. Let stand 30 minutes before serving.

This recipe yields 8 servings.

Comments: For testing purposes only, we used Skor candy bars.

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