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COFFEE TOFFEE ICE CREAM PIE 
CHOCOLATE PIE CRUST:

1 1/2 c. Oreo cookies with cream centers
1/2 c. dry roasted peanuts
1/2 c. melted butter

In food processor place cookies and blend to crumbs. Process nuts until ground. Stir in melted butter and process until blended. Press in a 9 inch pie plate. Bake at 325 degrees for 7 minutes. Cool on a wire rack. Chill in freezer.

FILLING:

3 pt. coffee or butter brickle ice cream, softened
10 1/2 oz. chocolate covered heath candy bars, crushed (2 c.)

In a chilled, large bowl, combine ice cream and toffee pieces with a wooden spoon. Freeze mixture for 1 hour. Spoon into pie crust and mound. Freeze 1 hour. Cover with plastic wrap and freeze until firm or overnight. Soften the pie for 5 to 10 minutes before serving.

TOPPING:

1 (12 oz.) jar fudge topping
2 or 3 tbsp. brewed coffee
1 to 2 tbsp. kuklua liqueur

In a saucepan combine fudge topping, coffee and liqueur. Heat thoroughly. Serve over slices of pie. NOTE: Place pie plate on a hot, wet towel to loosen the chocolate pie crust from the plate so it will serve easily after it has been cut into wedges.
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