24 Chocolate sandwich cookies, 1 qt Chocolate ice cream 1/2 c Coffee liqueur 2 c Whipped cream, sweetened,bea 3 tb Butter 1 qt Vanilla ice cream 1 c Heath candy bars, crushed Mix crushed cookies with butter and press into a 9 inch pie pan. Chill. Stir chocolate ice cream to soften and blend in 1/4 cup coffee liqueur. Spoon into pie shell. Sprinkle with crushed Heath Bars and place in freezer 1 hour. Soften vanilla ice cream and add 1/4 cup coffee liqueur. Spoon over the chocolate mixture. Freeze overnight. Garnish by piping whipped cream around the pie. Cut into wedges and serve with a drizzle of coffee liqueur over the top.
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