Makes 6 to 8 servings

1	cup butter pecan ice cream, softened
1	prepared (9-inch) chocolate crumb pie crust
3/4	cup caramel ice cream topping
2	cups coffee ice cream, softened
1	jar (12 ounces) hot fudge topping
1/2	cup coffee-flavored liqueur (optional)

Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.

Starch	5
Fat	2

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Mexican Ice Cream Pie