INGREDIENTS

yield : 8

Crust

30 chocolate wafers, crushed (about 1 1/2 cups)

/2 cup butter or margarine, softened

1/4 cup coconut 

3 tablespoons finely chopped cashews or macadamia nuts

Filling

1 quart (4 cups) coffee ice cream, slightly softened

Topping

1 cup hot fudge topping, warmed

Whole cashews or macadamia nuts, if desired

Directions for Coffee Ice Cream Pie

• 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.
• 2Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.

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