soft, 1 package
coffee ice cream
or frozen yogurt
whipped topping, prepared
light, 1 container
Soften ice cream on countertop for 10 minutes.
Meanwhile, combine coffee granules and hot water in a small measuring cup.
Place half of the ladyfingers on bottom of an 8x8x2 baking dish.
Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.
In a large bowl, beat ice cream with ⅔ cup of whipped topping until good spreading consistency.
Working quickly, spread half of the ice cream mixture over the coffee-soaked cookies.
Drizzle with 1½ tablespoon of the chocolate syrup, then top with half of the whipped topping.
Repeat layers (cookies, ice cream, chocolate syrup, whipped topping).
Dust top with cocoa; cover with plastic wrap. Freeze at least 4 hours or overnight.
Let soften slightly before serving.