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.