21 Oreo cookies, chopped very finely
6 tablespoons butter, melted
FILLING
1 quart chocolate ice cream, softened
2 tablespoons ground coffee
2 tablespoons instant coffee (Sanka)
2 tablespoons brandy
2 tablespoons Kahlúa
4 tablespoons whipped cream
1 jar fudge topping
For the pie shell, in a large mixing bowl mix the cookies and butter and press into a 9-inch pie pan. Freeze.
For the filling, whip the ice cream in a large bowl with the ground coffee, instant coffee, brandy, and Kahlúa. Add the whipped cream. Place in the pie shell. Freeze until very hard.
For the topping, dip a knife into hot water and spread the fudge topping over the pie. Work quickly. Return the pie to the freezer until ready to serve.
YIELD: 8 SERVINGS