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1
Preheat the oven to 350F.
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2
Combine the cookie crumbs and butter and mix well.
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3
Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan.
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4
Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until its no longer warm to the touch.
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5
Spread the caramel sauce over the cooled crust, leaving a 1-inch border.
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6
Freeze for about 30 to 60 minutes, until set.
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7
Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm.
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8
(Freezing time depends on the quality of the ice cream and the freezer temperature.)
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9
Combine the vanilla ice cream and crushed candy bars.
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10
Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
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11
Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
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12
Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm.
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13
Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
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14
Remove from the freezer about 10 minutes before serving.
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15
Remove the springform pan sides, and slice into 12 wedges.
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16
If you like, serve additional caramel and chocolate sauce on the side.
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17
This pie will take about 4 hours to make.
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18
While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled.
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19
My suggestion is to start by making the caramel sauce (which can be done a day ahead).
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20
While the sauce cools, make the crust.
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21
While the caramel is freezing, take the chocolate ice cream out to soften.
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22
When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars.
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23
When the vanilla layer goes in to freeze, make and cool the chocolate sauce.
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24
When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.
