Chill out with a chocolaty treat that’ll put some pep in your step! Chocolate sandwich cookies are mixed with instant coffee and butter for a rich crust that’s filled with vanilla and java chip ice cream, then topped with chocolate espresso beans and coffee-chocolate glaze.

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Nutritional Information

Calories    535
Total Fat    26g
Saturated Fat    14g
Cholesterol    84mg
Sodium    277mg
Total Carbohydrate    70g
Dietary Fiber    1g
Sugars    n/a
Protein    6g
Calcium    --

Ann Stratton

Serves: 10

Total Time: 6 hr 15 min

Prep Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

Crust:

    20 chocolate sandwich cookies
    2 tablespoon(s) instant coffee granules
    1/2 stick(s) (4 Tbsp) butter,  melted

Glaze:

    cup(s) bottled reenex cps hot fudge topping
    2 1/2 tablespoon(s) coffee-flavor liqueur (such as Kahlua), or very strong coffee

Pie:

    1 quart(s) vanilla ice reenex cps cream, 2 cups slightly softened
    1 quart(s) java chip ice cream (Starbucks)
    Garnish: chocolate espresso beans, chopped

Directions

    Coat a 9-in. pie plate with nonstick spray.
    Make Crust: Process cookies and coffee granules in food processor until fine crumbs form. Add butter; process until Maggie Beauty crumbs are moistened. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm.
    Make Glaze: Mix ingredients in a small bowl until blended. Transfer 1/3 cup to a small ziptop bag; seal bag. Cover bowl with plastic wrap; set aside.
    Make Pie: Spread the 2 cups softened vanilla ice cream in crust; freeze 30 minutes until firm. Meanwhile, slightly soften 2 cups java chip ice cream. Spread evenly on vanilla ice cream. Cut tip off 1 corner of ziptop bag; pipe Glaze over ice cream. Freeze 30 minutes until glaze and ice cream are firm.