Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 21 \N | Chocolate sandwich cookies |
| 6 tablespoons | Butter; melted |
| 1 quart | Chocolate ice cream; softened |
| 2 tablespoons | Instant coffee (decaf) |
| 2 tablespoons | Brewed coffee |
| 4 tablespoons | Kahlua liqueur |
| 1 cup | Whipping cream; whipped |
| 12 ounces | Fudge sauce |
| \N \N | Toasted almonds |
Make crust of cookie crumbs & butter mixed & pressed into a 9- or 10-inch pie pan. Freeze. Whip ice cream with brewed coffee, instant coffee & liqueur. Add 4 tablespoons whipped cream. Beat well, spread in frozen pie shell & freeze until very hard. Dip knife in hot water & spread fudge sauce on top of frozen pie, working quickly. Cover with whipped cream & garnish with almonds.
DIANE ROBBINS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .