Preparation:
Process cookies and peanuts in a food processor until finely crumbled. Add butter, and process until blended.
Process crumb mixture into a 9-inch deep dish pieplate; freeze 15 minutes.
Stir together ice cream and chopped candy; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie. |
