In a large, heavy saucepan, mix eggs, milk and sugar. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink of ice water and stir 1-2 minutes. Stir in French Vanilla Café mix and French vanilla syrup. Chill an hour. Fold the container of Cool Whip in. Put it in container and freeze. Spoon into parfait glasses and put a spoon of cool whip on top and sprinkle crushed heath bar on cool whip.