1 pint coffee ice cream, softened
1 (9 inch) baked chocolate pie crust
1 (7 oz.) can almond toffee candy or 1 (6 oz.) Bits 'O Brickle
3/4 c. hot fudge ice cream topping
1 qt. butter pecan ice cream, softened
Whipped cream

Spoon coffee ice cream into pie crust, spreading evenly. Cover and freeze until firm.

Place candy in plastic bag. Crush with rolling pin. (Not necessary if you use Bits 'O Brickle.)

Spread fudge topping evenly over coffee ice cream. Sprinkle with 1 cup crushed candy. Spoon butter pecan ice cream over, spreading evenly. Freeze until firm, 2 hours. Decorate with whipped cream and remaining crushed candy.