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1
For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.
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2
Pour melted butter over mix and toss lightly till well blended.
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3
Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.
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4
Cover with plastic wrap and refrigerate30 min.
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5
For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.
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6
Add in 1/2 c. whipping cream and blend to smooth paste.
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7
Add in remaining cream, blending well.
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8
Cook over medium heat, stirring constantly, till sugar is completely dissolved.
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9
Add in butter and cook till mix is smooth and thickened, about 5-8 min.
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10
Keep hot.
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11
(Can be prepared ahead, covered and refrigerated.
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12
Reheat before using.)
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13
For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.
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14
Drizzle half of warm fudge sauce over top (fudge will solidify).
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15
Spread remaining vanilla ice cream over fudge.
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16
Return to freezer to hard.
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17
Scoop balls from chocolate ice cream and arrange over vanilla layer.
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18
Drizzle with remaining warm fudge.
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19
Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.
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20
Decorate with nuts and cherries.
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21
Serve immediately.
