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MOCHA-ALMOND PIE




Source of Recipe


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9-ounce box chocolate wafer cookies
7 tablespoons butter, melted

3/4 cup butterscotch sauce
1/2 gallon mocha almond fudge ice cream, softened
16-ounce jar hot fudge topping, warmed
1 cup chopped Heath bars (about 5 ounces)

Preheat oven to 325F. Finely grind chocolate cookies in food
processor. Add butter and process until crumbs are moist and stick
together. Using plastic wrap as aid, firmly press crumbs onto bottom
and up sides of 9-inch-diameter deep-dish glass pie plate. Bake
crust 10 minutes. Freeze until cold, about 15 minutes.

Spread butterscotch sauce over bottom of crust, freeze until firm,
about 15 minutes. Spoon ice cream into crust, pressing to compact
and mounding slightly in center. Freeze 15 minutes. Spread fudge
topping over ice cream, freeze 5 minutes. Press chopped toffee onto
topping. Cover and freeze until very firm, at least 6 hours. (Can
be prepared 3 days ahead. Keep frozen.)

Let pie stand at room temperature 15 minutes. Cut into wedges and
serve.