[Kitchen Witch]

MOCHA ICE CREAM PIE

2 cups coffee or vanilla ice cream, softened
1 prepared (9-inch) chocolate crumb pie crust
1 jar (12 ounces) caramel ice cream topping, divided
2 cups chocolate ice cream, softened
2 cups thawed nondairy whipped topping
1 English toffee bar (1.4 ounces), chopped

1. Spread coffee ice cream in bottom of pie crust. Freeze 10 minutes or until semi-firm.
2. Spread half of caramel topping over coffee ice cream. Spread
chocolate ice cream over caramel. Freeze 10 minutes or until semi-firm.
3. Spread remaining caramel topping over chocolate ice cream. Spoon whipped topping into pastry bag fitted with star decorating tip. Pipe rosettes on top of pie. Or, just spread the topping over the pie. Sprinkle toffee over topping.
4. Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow pie to stand at room temperature 15 minutes before serving. Makes 8 servings