chocolate-coffee-rum-toffee dazzler

*Place toffee in a plastic bag, then pound away. Use tall glasses, if possible, for maximum delight. Place a smallish scoop of chocolate ice cream in the bottom of each glass. Sprinkle with a generous teaspoon of the chopped toffee. Place half a ladyfinger on top and sprinkle it with 1 or 2 teaspoons rum. Add a scoop of coffee ice cream and top it off with more of the toffee. Recipe by: The Easy, Easier, Easiest Cookbook, by Ruth Mellinkoff Posted to recipelu-digest by "Crane C. Walden" on Mar 23, 1998