CRUST:

1 1/2 c. chocolate cookie wafer crumbs
1/4 c. chopped walnuts (opt.)
1/2 c. melted butter

Use a blender or food processor to make cookie crumbs. Combine crust ingredients. Press firmly into the bottom and sides of a 9" pie pan. (Using an 8" pie dish and pressing into 9" pie pan works well). Bake at 350 degrees for 8 minutes. Cool. Freeze until firm. Fill with one of the fillings suggested below.

FILLING #1:
1/2 gallon peppermint stick ice cream, softened
Whipped cream
Peppermint candy

For Christmas, fill crust with the softened ice cream and freeze until ready to serve. Before serving, top with freshly whipped cream and crushed peppermint candy for garnish.

FILLING #2:
1/2 gallon vanilla ice cream, softened
12/ c. creme de menthe or kahlua
2 c. chocolate cookie crumbs

Spread 1 pint of the softened ice cream in shell. Pour 2 tablespoons liqueur over ice cream, top with 1/2 cup of the cookie crumbs. Repeat 3 times, ending with crumbs. Freeze until firm. Serve with freshly whipped cream.