1/2 gal. Breyers coffee ice cream
2 prepared chocolate pie crusts
1 jar Smuckers hot fudge topping
1 jar unsalted peanuts
1 container Cool Whip

Cut ice cream in half. Put in 2 bowls, let thaw until soft enough to work with.

Put in pie shells. Freeze, keep covered with lid. Take out of freezer, spread with hot fudge topping and nuts. Freeze until ready to use. Top with mound of Cool Whip.