2 pts. vanilla ice cream, slightly softened
1 chocolate crumb crust (recipe follows)
10 Andes chocolate creme de menthe wafers, cut in bite-size pieces
5 chocolate graham crackers, broken into bite-size chunks
1 SNICKERS® candy bar, cut in bite-size chunks
1 almond chocolate bar, cut in bite-size pieces
1 dark sweet chocolate bar, cut in bite-size pieces
1/2 c. caramel or butterscotch ice cream topping (from jar)
1/3 c. coarsely chopped pecans
For garnish; whipped topping, whole strawberry

1) Spread half the ice cream over crust. Top with half of the chocolate candy, graham crackers, and candy bars. Spoon rest of ice cream on top.

2) Freeze at least 3 hours over overnight.

3) Before serving, pour on topping and sprinkle with pecans and remaining candy.

4) Refrigerate 10 minutes to soften ice cream slightly. Garnish with whipped cream and strawberry.

CHOCOLATE WAFER CRUST:

Heat oven to 375 degrees. Melt 1/3 cup butter; stir in 1 1/3 cup chocolate wafer cookie crumbs (about 26 cookies). When well moistened, press evenly over bottom and sides of 9 inch pie pan. Bake 8 minutes. Cool completely before filling.