Ingredients
2
pints (4 cups) coffee ice cream, slightly softened
3/4
cup hot fudge topping
1
cup Cool Whip frozen whipped topping, thawed, if desired
Coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired
1
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
2
teaspoons powdered instant coffee (dry)
Preparation
Make Coffee Pat-in-Pan Pie Crust.
Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
