Jamocha Ice Cream Pie

• 2 pints coffee ice cream, slightly softened
• 34 cup hot fudge topping
• coffee-flavored chocolate decorative candies or chocolate-covered coffee beans, if desired
• 1 cup all-purpose flour
• 12 cup butter or 12 cup margarine, softened
• 2 teaspoons powdered instant coffee (dry)

1. COFFEE PAT-IN-PAN PIE CRUST:.
2. Heat oven to 400F Mix all ingredients until dough forms.
3. Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches.
4. Bake 12 to 15 minutes or until light brown.
5. Cool completely.
6. Bake Coffee Pat-in-Pan Pie Crust.
7. Spread 1 pint of the ice cream in pie crust; cover and freeze about 1 hour or until firm.
8. Spread hot fudge topping over ice cream in pie crust; carefully spread remaining pint of ice cream over topping.
9. Cover and freeze at least 1 hour until firm but no longer than 2 weeks.
10. To serve, let stand at room temperature about 10 minutes before cutting.
11. Garnish with whipped topping and candies just before serving.
12. Store covered in freezer.

coffee ice cream, topping, coffee, flour, butter, powdered instant coffee

Taken from www.food.com/recipe/jamocha-ice-cream-pie-157713 (may not work)