Caramel Mudslide Pie

26

chocolate creme-filled sandwich cookies

1/4

cup butter, melted

6

cups coffee ice cream, slightly softened

2

tablespoons Irish cream liqueur

2

tablespoons coffee-flavored liqueur

1/2

cup whipping cream, whipped

1/4

cup caramel topping

1 Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.

2 In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.

3 Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.