1 1/4 c. fine chocolate wafer crumbs
1/4 c. finely ground toasted nuts (almond, hazelnuts or walnuts)
3 tbsp. sugar
6 tbsp. unsalted butter, melted

HOT FUDGE SAUCE:

1 c. sugar
3/4 c. unsweetened cocoa powder, sifted
1 tsp. instant coffee powder
1 c. whipping cream
1/4 c. (1/2 stick) unsalted butter

FILLING:

1 qt. rich vanilla ice cream, softened
1 qt. rich chocolate ice cream, frozen
1/2 c. whipping cream, whipped
Coarsely chopped toasted nuts (garnish)
Maraschino cherries (with stems), rinsed & drained (garnish)

For Crust: Combine crumbs, nuts and sugar in small bowl and mix well. Pour melted butter over mixture and toss lightly until well blended. Press mixture evenly into bottom and up sides of 9 to 10 inch pie plate. Cover with plastic wrap and chill 30 minutes.

For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan. Add 1/2 cup whipping cream and blend to smooth paste. Add remaining cream, blending well. Cook over medium heat, stirring constantly, until sugar is completely dissolved. Add butter and cook until mixture is smooth and thickened, about 5-8 minutes. Keep warm. (Can be prepared ahead, covered and refrigerated. Reheat before using.)

For Filling: Spread half of softened vanilla ice cream evenly over crust and freeze. Drizzle half of hot fudge sauce over top (fudge will solidify). Spread remaining vanilla ice cream over fudge.

Return to freezer to firm.

Scoop balls from chocolate ice cream and arrange over vanilla layer. Drizzle with remaining hot fudge. Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops. Decorate with nuts and cherries. Serve immediately.