Chocolate Peanut Butter Ice Cream Pie

• 21 cream-filled chocolate sandwich cookies (I use Oreos)
• 1/2 cup dry-roasted unsalted peanuts
• 1/4 cup butter, melted
• 3 pints chocolate ice cream, softened
• 8 (1 5/8 ounce) packages peanut butter cups, coarsely chopped (I use Reeses)
• 1 (8 ounce) jar fudge sauce
• 1/4 cup strong brewed coffee
• 2 tablespoons coffee liqueur (optional)

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

creamfilled chocolate sandwich cookies, peanuts, butter, chocolate ice cream, peanut butter, fudge sauce, coffee, coffee

Taken from www.food.com/recipe/chocolate-peanut-butter-ice-cream-pie-380711 (may not work)