1 qt. coffee ice cream, slightly softened
1/2 - 1 c. chopped pecans (opt.)
1 (7 1/2 oz.) jar marshmallow fluff
1 c. chocolate or fudge sauce
1 (9") chocolate crumb crust
1 c. heavy cream, whipped

In a large bowl with a large spoon or rubber spatula, gently swirl ice cream and pecans with marshmallow fluff and chocolate. Saute to create a marbling effect. Turn into pie crust. Cover with plastic wrap and place in freezer. Freeze until firm, at least 6 hours or overnight. When ready to serve, cover top with whipped cream. Makes 8 to 10 servings.

CHOCOLATE CRUMB CRUST: 20 cream filled sandwich cookies (such as Oreos), 6 tablespoon butter, melted.

Place cookies in a large plastic bag and crush to make fine crumbs. Combine crumbs with melted butter. Pour into a 9" pie plate. Using the back of a spoon, press the mixture onto the bottom and side of the plate.