6 MILKY WAY® bars
1/4 c. milk
1 tbsp. instant coffee
1 qt. vanilla ice cream, slightly softened
1 (9 inch) baked pie shell

Chop four of the candy bars. Combine the bars, milk and instant coffee in a saucepan. Melt over low heat, stirring until smooth. Remove from heat and cool slightly at room temperature.

In a large bowl, stir the chocolate mixture into ice cream. Spoon into pie shell; freeze until firm, three to four hours. Remove from the freezer and place in refrigerator 20 minutes before serving.

Slice two remaining candy bars in half horizontally, then in half lengthwise. Arrange on top of pie in a wheel-spoke fashion. Makes one nine-inch pie.