1 (8 1/2 oz.) pkg. chocolate wafers
1/2 c. butter, melted
1 1/2 pt. coffee ice cream
1/3 c. cocoa
2/3 c. sugar
1/3 c. heavy cream
3 tbsp. butter
1 tsp. vanilla

CRUST: Make fine crumbs from wafers, using about 3/4 of the package. Add melted 1/2 cup butter, blend well and pat into 9-inch pie pan. Bake 10 minutes at 375 degrees. Cool completely. Soften ice cream and spread into crust; freeze well.

Combine cocoa, sugar, cream and remaining butter over medium heat until smooth and mixture boils. Remove from heat and add vanilla. Cool; pour slowly over ice cream; refreeze. Remove from freezer 15 to 20 minutes before serving. Garnish with whipped cream and chocolate curls.