|Coffee Ice Cream Pie Photo: Pillsbury|
COFFEE ICE CREAM PIE
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)
1 quart coffee ice cream, slightly softened
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired
In medium bowl, mix crushed chocolate wafers, butter, coconut and finely chopped macadamia nuts.
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.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.
To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.