Frozen Mud Pie

• 1 1/2 (9-ounce) packages Famous Chocolate Wafers, divided (13 1/2 ounces total)
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 (28-ounce) containers coffee ice cream
• 3 (11 to 12-ounce) jars thick, store-bought hot fudge topping (not syrup), such as Smucker's, at room temperature
• 2 cups cold heavy whipping cream
• 1/4 cup confectioners' sugar

1. Preheat oven to 350u0b0F.
2. Melt the butter in a small pot. Meanwhile, place 9 ounces of the chocolate cookies in the food processor. Pulse a few times, then process until fine. Transfer to a 10-inch springform pan. Process the remaining 4 1/2 ounces cookies and set aside.
3. Pour the butter over the crumbs in the pan, stir until moist and press into the bottom of the pan using your fingers or a glass.
4. Bake 10 minutes and cool completely. The crumbs will harden slightly into a nice chocolate base. Place in the freezer and pull out the ice cream to soften slightly on the kitchen counter.
5. Spread the softened ice cream over the crumb base. A rubber spatula works nicely. Freeze until firm.
6. When the ice cream has hardened, work quickly to spread the chocolate fudge topping over the ice cream (see Author Notes for tips). Sprinkle with remaining crumbs, leaving a small border so the chocolate fudge peeks out and place in the freezer for at least 2 hours or overnight before serving.
7. When ready to serve, make the whipped cream: Place the cold heavy cream and sugar in the bowl of a standing mixer. Whip on medium-high speed until medium peaks form.
8. Serve each slice with a big dollop of whipped cream.

chocolate wafers, unsalted butter, containers coffee, topping, cold heavy whipping cream, confectioners

Taken from food52.com/recipes/81831-frozen-mud-pie-recipe (may not work)