Ingredients
2 packages (3 ounces each) ladyfingers, split3 cups vanilla ice cream, softened1 jar (16 ounces) hot fudge ice cream topping1 package (8 ounces) toffee bits3 cups chocolate ice cream, softened3 cups coffee ice cream, softened
Preparation
Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.
Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm.
