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1
For Crust.
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2
Combine crumbs,nuts and sugar in small bowl and mix well.
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3
Pour melted butter over mixture and toss lightly until well blended.
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4
Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
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5
Cover with plastic wrap and chill 30 minutes.
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6
For Sauce.
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7
Combine sugar,cocoa,and instant coffee in medium saucepan.
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8
Add 1/2 cup whipping cream and blend to smooth paste.
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9
Add remaining cream, blending well.
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10
Cook over medium heat, stirring constantly, until sugar is completely disolved.
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11
Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
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12
(Can be prepared ahead, covered and refrigerated. Reheat before using.).
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13
For Filling.
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14
Spread half of softened vanilla ice cream evenly over crust and freeze.
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15
Drizzle half of hot fudge over top (fudge will solidify).
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16
Spread remaining vanilla ice cream over fudge;return to freezer to firm.
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17
Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
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18
(Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
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19
Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.
