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.