MIXED CANDY BAR ICE CREAM PIE

FOR THE CRUST:
27 chocolate wafers (about 2/3 of a 9 ounce package) or use a graham cracker crust (if using a graham crust, omit the peanuts, sugar and melted butter)
1/2 cup dry roasted peanuts
2 Tbsp granulated sugar
1/3 cup unsalted butter, melted
FOR THE PIE FILLING:
5 to 6 assorted candy bars coarsely chopped (save a few pieces for the top of the pie)
2 pints good quality vanilla ice cream, slightly softened
3 Tbsp each chocolate chips and peanut butter chips
1/2 cup thawed Cool Whip whipped topping

In a food processor, grind the chocolate wafers, peanuts and sugar to fine crumbs. Add the melted butter, process just to mix. Transfer to a 9-inch fluted tart pan with a removable bottom or a 9-inch pie pan. Using the back of a spoon, press crumbs firmly and evenly over the bottom and up the sides of the pan. Place in the freezer about 15 minutes.

Place the soft ice cream in a bowl, add the candy pieces and mix well; pour into the crust. Cover with plastic wrap and freeze at least 2 hours until very firm.

WHEN READY TO SERVE:
Sprinkle the reserved candy pieces over the pie, top with whipped topping then melt the chocolate chips and the peanut butter chips in separate pans, when melted, drizzle over the pie.

Servings: 6-8
Adapted from unknown source