Acapulco Mocha Ice-Cream Pie
30 chocolate cookies (1-1/2 cups), crushed
3 Tbs. butter, melted
1 pint coffee ice cream, slightly softened
1/2 cup chocolate fudge ice-cream topping, at room temperature
1 cup whipping cream
2 Tbs. coffee liqueur
In a bowl, combine cookie crumbs and butter.
Reserve 1/4-cup mixture.
Press remaining crumbs over bottom and up side of a 9" pie plate. Refrigerator about 30 minutes.
Spread softened ice cream over chilled crust.
Spoon fudge topping evenly over ice cream.
Cover with foil or plastic wrap.
Freeze until firm, about 3 hours.
In a bowl, beat whipping cream until soft peaks form. Gradually beat in liqueur. Spread over top of frozen pie.
Sprinkle with reserved cookie crumbs. Cut into wedges; serve immediately or return to freezer.