It started with the desire to have some ice cream for dessert with with sweltering heat we are having in Central Kansas lately. I did not want just any ice cream but something special and different.  In the Los Angeles Times California Cookbook I came across this recipe. At the store to purchase the ladyfingers to my dismay I was not able to find any. I could have gone home to bake some but I really did not want to heat up the house any more so I needed a substitution. Vanilla wafers seemed like they might work. Lady finger are usually softer but I was hoping the wafers would absorb moisture from the ice cream. My conclusion was they were not the greatest substitution because they remained too hard after refreezing the ice cream so next time I will use the lady fingers. I also substituted the toffee bits and used instant Cappuccino Mocha since I already had some in my pantry. These seemed to be good substitutions. The only change I would make would be to prepare the dish in individual servings. I think it would look so much better in desserts Cups.

12 ladyfingers, split
2 tablespoons instant cappuccino mocha mix
1 tablespoon boiling water
1 quart vanilla ice cream
1/4 cup toffee bits
1/2 cup whipping cream

line the bottom and side of an 8-inch spring-form pan with lady fingers. Cut the lady fingers to fit the pan. Dissolve cappuccino mocha mix in the hot water. Cool. Blend the coffee, ice cream and toffee bits, reserve one tablespoon of the bits to use for topping. Spoon into the pan quickly. Cover and freeze until firm. Just before serving whip up the whipping cream and pipe or spread on the ice cream mixture. Garnish with the toffee bits or shaved chocolate.