Java Jolt Ice Cream Pie

1. 1

   Coat a 9-in.

2. 2

   pie plate with non-stick spray.

3. 3

   Crust: Process cookies and coffee granules in food processor until fine crumbs form.

4. 4

   Add butter; process until crumbs are moistened.

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   Press over bottom and up sides of pie plate.

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   Freeze 30 minutes until firm.

7. 7

   Glaze: Mix ingredients in a small bowl until blended.

8. 8

   Transfer 1/3 cup to a small ziptop bag; seal bag.

9. 9

   Cover bowl with plastic wrap; set aside.

10. 10

    Spread the 2 cups softened vanilla ice cream in crust; freeze 30 minutes until firm.

11. 11

    Meanwhile, slightly soften 2 cups java chip ice cream.

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    Spread evenly on vanilla ice cream.

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    Cut tip off 1 corner of ziptop bag; pipe Glaze over ice cream.

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    Freeze 30 minutes until glaze and ice cream are firm.

15. 15

    Meanwhile, soften rest of vanilla ice cream.

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    Spread carefully over glaze.

17. 17

    Freeze 30 minutes.

18. 18

    Meanwhile, soften rest of java chip ice cream.

19. 19

    Spread on pie to 1 inches from edge.

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    Freeze until firm.

21. 21

    Stir glaze.

22. 22

    Spread on pie; sprinkle with espresso beans.

23. 23

    Freeze at least 4 hours.

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    Planning Tip: The finished pie can be wrapped airtight and frozen up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.