#1780 - Coffee Ice Cream Pie

(by Shirley McNevich)

18 Oreo cookies
1/3 cup melted butter
2 squares Baker's unsweetened baking chocolate
1/2 cup white sugar
1 TBSP butter
1 small can Carnation evaporated milk (NOT condensed)
1 quart premium quality coffee ice cream
1 tub Cool Whip (thawed)
1/2 cup chopped walnuts

Place Oreos in a Ziploc bag--seal the bag and crush the cookies finely using a rolling pin. In a bowl add crushed Oreos and melted butter--stir. Press the cookie mixture into the bottom/sides of a 9" pie plate. Put the pie plate in the refrigerator. Melt the baking chocolate over a double boiler--once melted add white sugar and 1 TBSP butter--stir until melted/smooth. Slowly add Carnation milk--stir/cook until mixture thickens. Remove from heat--let mixture cool to room temperature, then refrigerate until cold. Soften the coffee ice cream on the counter. Remove pie plate from refrigerator--fill the cookie crust with the coffee ice cream--smooth it out with a spatula. Place pie plate in freezer for 30 minutes or until ice cream is hard. Remove from freezer--spread the chocolate mixture over the top of the ice cream. Put the pie plate back in the freezer for 30 minutes. Remove from freezer--spread Cool Whip over the top of the chocolate, sprinkle chopped walnuts over the Cool Whip, then freeze the whole pie overnight.