You Scream for Ice Cream!

This pie is delectable. If you need a little ego boost when it comes to your cooking skills, make this. It is sweet, soft, crunchy and simply a real treat. Great for a bday cake. Make sure you give it enough time in the freezer--- plan to make the day before you serve.

Indulge yourself. Not all the time. But with this pie.

Heath Bar and Hershey Chocolate Frozen Ice Cream Pie

Crust
2c crushed gram crackers
1/2c crushed Heath bars (1 1/2 Heath bars)
4Tbsp melted butter

Filling
1 pint of chocolate ice cream, softened
1 pint coffee ice cream, softened
1/4c Kahlua or Irish cream
3/4c Crushed Heath bar (2 Heath bars)

Topping
Whipping cream
3/4c Hershey syrup

Making Crust:

Crush graham crackers, making 2 cups. The easiest way to crush the Heath bars is to take a hammer to it. Sounds a bit much, but you got to get the job done. Unwrap the bars, lay them on a cutting board and cover with plastic wrap. Hammer away. Crush up 1 1/2 bars and mix with graham crackers. Drizzle 4Tbsp. of melted butter into the crushed mix-- stir. Press into 8-9inch pie dish (I like using tin, so the pie stays colder).

Making Filling:

Fold in all filling ingredients. Add half of the ice cream filling on to the crust. Drizzle Hershey syrup. Add the remaining ice cream mixture and top again with Hershey syrup.

Freeze pie overnight for best results or allow at least 6-8 hours. Allow to sit out in room temperature for 15 minutes before serving. Top with whipped cream and a slight decor of chocolate syrup.