32 Oreo cookies, crushed fine
1/4 cup margarine, melted
1/2 gallon vanilla ice cream
1/3 cup Kahlua
1 cup sugar
5 ounce can evaporated milk
1 tsp vanilla
4 squares semi-sweet chocolate
6 T margarine
4 T Kahlua
16 ounces Cool Whip
1 cup pecans, lightly toasted
Mix cookie crumbs and margarine and pat into 2 pie tins. Freeze crusts.
Beat ice cream with 1/3 cup Kahlua (keep at a creamy but not runny consistency). Spread evenly on top of frozen cookie crusts. Freeze.
Place sugar, milk, vanilla, chocolate squares and margarine in saucepan. Bring to a boil and boil 1 minute. Cool.
Blend remaining Kahlua (4 T) with chocolate sauce. Pour over ice cream. Freeze again.
Spoon Cool Whip over chocolate. Sprinkle toasted pecans on top. Freeze.
Makes 2 pies
Variations:
Coffee flavored ice cream for vanilla ice cream.
Use Amaretto instead of Kahlua.
Decrease number of cookies to 28 and make entire recipe in 9 x 13 pan.
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