Crush 1/2 pound chocolate wafer cookies (or fudge cookies - Pepperidge Farm chocolate cookies are good) until finely powdered. Lightly butter an 8 or 9 inch springform cake pan. Press the cookie crumbs into the bottom and slightly up the sides of the cake pan.

Prepare custard: (You can use a commercially prepared custard like Jello brand, if you prefer). If you prefer to make your own, beat 5 egg yolks with 1/2 cup sugar until light and pale yellow. Place in to the top of a double boiler, and cook over steam until very thick. Slowly add 1/2 cup hot milk, 1 teaspoon vanilla extract, 1 tablespoon cornstarch and keep cooking until thick. Set aside to cool, then refrigerate for 2 hours.

Using 1 quart coffee ice cream and 1 quart fudge or good chocolate ice cream, set ice cream out for about 15 minutes to soften. Spread the coffee ice cream onto the cookie crumbs. Smooth out the ice cream and top with 2 tablespoon brickle chips (available in the baking goods department of most grocery stores, by the chocolate and butterscotch chips). Set pan in freezer for 5 minutes.

Top this layer with the chocolate or fudge ice cream. Smooth, and top with more brickle chips. Top with the custard, spread out smoothly.

Return pan to freezer for at least 2 hours. To serve, set at room temperature for about 10 minutes, then remove springform ring. If desired, spread chocolate shavings or chopp[ed nuts around edge of cake. Serve with Kahlua fudge sauce.

(Use a good quality hot fudge sauce mixed with 1/4 cup Kahlua liquor). Or melt 8 ounces bittersweet chocolate and 2 ounce milk chocolate over very low flame or in microwave. Add 1 tablespoon butter and 1/4 cup rich coffee. Stir over low flame until completely melted. Slowly add 1/4 whipping cream. Add 1/4 cup Kahlua liquor. Set aside until ready to use.