Recipe: Kahlua Ice Cream Pie (no bake, using Heath bars, freeze ahead)

KAHLUA ICE CREAM PIE

FOR THE CRUST:
24 chocolate sandwich cookies, crushed
3 tablespoons butter, melted
FOR THE FILLING:
1 quart chocolate ice cream (4 cups)
1/2 cup Kahlua coffee liqueur, divided use
1 cup crushed Heath candy bars
1 quart vanilla ice cream (4 cups)
2 cups sweetened whipped cream (for garnish)

TO PREPARE THE CRUST:
Mix crushed cookies with butter and press into a 9-inch pie pan. Chill.

TO PREPARE THE FILLING:
Stir chocolate ice cream to soften and blend in 1/4 cup coffee liqueur. Spoon into pie shell. Sprinkle with crushed Heath Bars and place in freezer 1 hour.

Soften vanilla ice cream and add remaining 1/4 cup coffee liqueur. Spoon over the chocolate mixture. Freeze overnight.

Garnish by piping whipped cream around the pie. Cut into wedges and serve with a drizzle of coffee liqueur over the top, if desired.

Makes 1 (9-inch) pie
Adapted from source: Julie Bertholf, 1990's