Mocha Sundae Pie

• 18 each oreo cookies
• 13 cup butter, unsalted melted
• 2 ounces chocolate unsweetened
• 2 tablespoons butter, unsalted
• 1/2 cup sugar
• 7 ounces evaporated milk
• 1 quart coffee ice cream or mocha almond fudge, softened
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons liqueur coffee flavor, such as kahlua
• 1/2 cup nuts chopped

1. Lightly butter a 9 inch springform pan.
2. Crush the cookies.
3. Stir in the melted butter and mix well.
4. Press into the prepared pan.
5. Chill until firm.
6. In a heavy saucepan, melt the chocolate with the butter over low heat.
7. Stir in the sugar.
8. Slowly pour in the evaporated milk.
9. Cook over high heat for 5 to 10 minutes, or until thickened.
10. Transfer to a bowl.
11. Chill in the freezer until the ice cream is firm.
12. Spread with the chocolate sauce.
13. Return to the freezer.
14. Whip the cream with the sugar and Kahlua until firm.
15. Spread over the pie.
16. Sprinkle with the chopped nuts.
17. Freeze until firm, about 4 hours.
18. Let stand for 5 minutes before serving.

oreo cookies, butter, chocolate, butter, sugar, milk, coffee ice cream, heavy whipping cream, powdered sugar, liqueur coffee flavor, nuts

Taken from recipeland.com/recipe/v/mocha-sundae-pie-6021 (may not work)