Neapolitan Ice Cream Pie

• 12 gallon neapolitan ice cream, slightly softened
• 1 (6 ounce) chocolate crumb crusts
• 12 cup chocolate fudge topping

1. Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill gaps.
2. Drizzle with 1/4 cup of the ice cream topping.
3. Scoop remaining ice cream over topping; pressing down slightly.
4. Drizzle with remaining topping.
5. Cover; freeze at least 4 hours or until firm.
6. If desired, serve pie with additional warm fudge ice cream topping.

cream, chocolate, chocolate fudge topping

Taken from www.food.com/recipe/neapolitan-ice-cream-pie-160452 (may not work)