1.crust- 2 cups oreo cookie crumbs (no filling) 1/4 cup powdered sugar, 1/4 cup melted butter mixed together and pressed in 9" springform pan. bake at 350 for 8 to 10 minutes and cool completely in freezer.
2. 1 quart star buck coffee ice cream slightly thawed and stirred. layer on crust and freeze.
3. fudge- 1 cup semi sweet choc chips, 1 cup mini marshmallow, 1 can evaporated milk, 1 tsp pure vanilla. in double boiler melt chips, add marshmallow and evap milk stirring constantly until marshmallow melt and add vanilla off heat. let cool so i won't melt ice cream than layer and put in freezer.
4. 1 1/2 cup raw peanuts or sliced almonds in a single layer on cookie sheet bake 325 for 20-30 minutes stirring occasionally until golden brown. cool and add 1 cup on top of fudge reserve 1/2 cup for topping.
5 topping-1 1/2 cup whipping cream, 2 oz. Kahlua, 1/4 cup powdered sugar whipped to stiff peak and layered on pie. top with remaining nuts cover and store in freezer.
slice and drizzle with a rasberry sauce.
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