2 packages ladyfingers, split
3 cups vanilla ice-cream, softened
1 tub hot fudge ice-cream topping
1 package of toffee bits
3 cups chocolate ice-cream, softened
3 cups coffee ice-cream, softened
Arrange ladyfingers around the edge and on the bottom of a 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.