1 qt. mint chocolate chip ice cream
1 chocolate crumb crust
1 jar Mrs. Richardson's hot fudge topping
1 (4 oz.) container whipped topping

Using metal spatula, fill crumb crust with 1 1/2 cups softened ice cream. Freeze until hardened. Spread 3/4 cup Mrs. Richardson's hot fudge topping (at room temperature) on hardened ice cream. Freeze. Repeat with second layer using 1 1/2 cups ice cream. Spread with whipped topping and serve frozen. Garnish with chocolate curls.