Mocha Crunch Ice Cream Pie
|Crisp rice cereal||3 Cup (48 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Semi-sweet chocolate square/1 package, chocolate chips||4 Ounce|
|Vanilla/Coffee / pecan ice cream||2 Pound (1 Pound Per Brick)|
|For mocha cream|
|Dessert topping mix||5 1⁄4 Ounce|
|Instant coffee||1 Teaspoon|
|Chocolate drink mix||2 Tablespoon|
Mix cereal and nuts in a greased bowl.
Melt chocolate and butter together in the top of a double boiler.
Stir and pour over the cereal-nut mixture.
Spread in a deep greased 9- or 10-inch pie plate.
Chill and fill with ice cream, pressing it down evenly with the back of a warm spoon.
Spread with Mocha Cream and sprinkle with shaved chocolate.
Freeze until firm.
Cut into 8 wedges.
MOCHA CREAM: Prepare 1 package dessert topping mix according to directions.
Beat in 1 tea spoon instant coffee and 2 tablespoons chocolate-drink powder.