Coffee Ice Cream Pie
30 chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter or margarine, softened
1/4 cup coconut
3 tablespoons finely chopped cashews or macadamia nuts
1 quart (4 cups) coffee ice cream, slightly softened
1 cup hot fudge topping, warmed
Whole cashews or macadamia nuts, if desired
1 In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
2 Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.
Sprinkle each slice with chocolate-covered coffee beans.
Recipe found here: Coffee Ice Cream Pie