Mile-High Oreo Ice Cream Pie

• 30 Oreo cookies, divided
• 3 tablespoons butter, melted
• 2 pints vanilla ice cream, softened
• 4 (1 1/2 ounce) packages chocolate-covered english toffee bars, such as Heath, coarsely chopped, divided
• 3 pints coffee ice cream, softened
• caramel topping, from a jar
• sweetened whipped cream
• additional coarsely chopped Heath candy bar (optional)

1. Caot 9-inch pie pan with cooking spray.
2. Seal 20 cookies in a resealable plastic food storage bag.
3. Using rolling pin finely crush cookies.
4. In small bowl combine crushed cookies with butter.
5. Press into bottom and up sides of pie pan; freeze.
6. Quarter remaining cookies; in large bowl, combine with vanilla ice cream.
7. Press mixture into pie shell; freeze until firm, about 30 minutes.
8. Sprinkle half of chopped Heath bars over pie.
9. In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie.
10. Freeze until solid, 1-1/2 to 2 hours.
11. Just before serving, drizzle with caramel topping and garnish with whipped cream and more chopped Heath bars, if desired.

cookies, butter, vanilla ice cream, chocolatecovered, coffee ice cream, caramel topping, whipped cream

Taken from www.food.com/recipe/mile-high-oreo-ice-cream-pie-294259 (may not work)