1 1/4 c. chocolate wafer crumbs
1/4 c. (1/2 stick) butter, melted

FILLING:

2 pts. coffee ice cream, softened
1/2 c. prepared chocolate fudge topping
1/3 c. chopped salted nuts
1 pt. chocolate ice cream, softened
1 c. whipping cream
2 tbsp. EACH: confectioners' sugar and cocoa

For crust, combine crumbs and butter. Press mixture firmly against bottom and sides of a 9 inch pie plate. Freeze until firm. Spread 1 pint of the coffee ice cream over the crust. Spread half of the chocolate topping over the ice cream; sprinkle with half of the nuts. Freeze until firm. Spread chocolate ice cream over frozen mixture. Cover with remaining chocolate topping and nuts. Freeze until firm. Spread remaining coffee ice cream over frozen mixture.

Freeze several hours or overnight. Combine whipping cream, sugar and cocoa. Chill 30 minutes. Whip cream mixture until stiff. Swirl over top of pie. Freeze until whipped cream is firm, at least 1 hour. To serve, let stand at room temperature about 15 minutes; cut into small wedges. Yield: one 9 inch pie.