Three flavors of ice cream, layered with caramel candy in a cinnamon graham-cracker crust and topped with a rich mocha fudge sauce....this dessert is out of this world!

PIE
10		Whole sheets cinnamon graham crackers, finely ground, 1 1/2 cups
1	tbsp	Sugar
1/2	C	Butter, melted
1	pt	Chocolate, chocolate-chip ice cream, softened
2	1.52 oz bars	Milk chocolate with crisped rice & caramel, such as Nestle Crunch with Caramel, coarsely chopped
1	pt	Vanilla ice cream, slightly softened
1	pt	Coffee ice cream, slightly softened

• Combine graham cracker crumbs and sugar. Stir in butter; press into bottom and up sides of 9" pie pan. Freeze until firm, 10 minutes.
• Spread chocolate chocolate-chip ice cream over crust. Sprinkle with half of candy. Freeze until starting to firm, 20 minutes. Spread with vanilla ice cream; sprinkle with remaining candy. Freeze until starting to firm, 20 minutes. Spread with coffee ice cream. mounding in center. Cover and freeze until firm, at least 2 hours.

FUDGE SAUCE
1/3	C	Unsweetened cocoa powder
1/4	C	Light corn syrup
3 1/2	oz	Semisweet chocolate, melted
1 1/2	tbsp	Coffee-flavored liqueur, such as Kahlua
1 1/2	C	Frozen whipped topping, thawed
		Chocolate-covered espresso beans and unsweetened cocoa powder, optional

• In pot over medium-low heat combine cocoa powder, corn syrup and 1/4 cup water; bring to boil. Boil, stirring until smooth, 1-2 minutes. Whisk in melted chocolate and liqueur; boil, stirring often, until thickened, 2-3 minutes. Remove from heat; cool completely.
• Spread over pie.
• If desired, transfer whipped topping to pastry bag fitted with large star tip; pipe rosettes or mound topping around edge of pie. Garnish with espresso beans and cocoa powder, if desired.

  Makes 8 servings.

  Per serving: 468 cals; 6 g. protein; 29 g. fat (17 g. saturated); 76 mg. chol; 49 g. carbs; 235 mg. sodium; 3 g. fiber; 33 g. sugar