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Ingredients
- 1/4 c. butter
- 1 c. (18 to 20) cookies chocolate wafer crumbs
- 1/2 c. walnuts, minced
- 2 tbsp. brown sugar, packed
- 1 tbsp. instant coffee, dissolved in 1 teaspoon warm water
- 2 pts. coffee-flavored ice cream
- 4 Heath bars, coarsely crushed
- 1 pt. chocolate chip ice cream
Directions
- Preheat oven to 350 degrees. In medium saucepan, low heat, heat butter, add in crumbs, nuts, brown sugar and coffee. Stir till blended. Press into 9 inch pie plate. Bake 8 to 10 min, cold. Soften 1 pint coffee ice cream, spread over crust. Spread 1/4 of Heath bar crumbs over ice cream. Cover with plastic wrap. Freeze for 45 min or possibly till hard sufficient to spread another layer of ice cream. Spread softened chocolate chips next; then with 1/4 c. crushed candy. Return to freezer again. Do the same with coffee ice cream and another 1/4 candy. Return to freezer and prepare topping. Beat topping ingredients and top the dessert using the last 1/4 candy for final layer. Freeze till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 183 | 60% |
| Total Fat 20.74g | 26% |
| Saturated Fat 11.37g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 131mg | 5% |
| Potassium 208mg | 6% |
| Total Carbs 26.97g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 24.28g | 16% |
| Protein 3.91g | 6% |
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