1/4 c. butter
1 c. (18 to 20) cookies chocolate wafer crumbs
1/2 c. walnuts, chopped
2 tbsp. brown sugar, packed
1 tbsp. instant coffee, dissolved in 1 tsp. hot water
2 pts. coffee-flavored ice cream
4 Heath bars, coarsely crushed
1 pt. chocolate chip ice cream

TOPPING:

1 c. heavy cream
2 tbsp. powdered sugar
2 tsp. instant coffee, dissolved in 1/2 tsp. hot water

Preheat oven to 350 degrees. In medium saucepan, low heat, melt butter, add crumbs, nuts, brown sugar and coffee. Stir until blended. Press into 9 inch pie plate. Bake 8 to 10 minutes, cool. Soften 1 pint coffee ice cream, spread over crust. Spread 1/4 of Heath bar crumbs over ice cream. Cover with plastic wrap. Freeze for 45 minutes or until firm enough to spread another layer of ice cream. Spread softened chocolate chips next; then with 1/4 cup crushed candy. Return to freezer again. Do the same with coffee ice cream and another 1/4 candy. Return to freezer and prepare topping. Beat topping ingredients and top the dessert using the last 1/4 candy for final layer. Freeze until ready to serve.