Ingredients
2 cups coffee or vanilla ice cream, softened
1 prepared (9-inch) chocolate cookie crumb pie crust
1 jar (12 ounces) caramel ice cream topping, divided
2 cups chocolate ice cream, softened
2 cups thawed cool whip
1 Heath Bar
Instructions
Spread coffee ice cream in bottom of pie crust. Freeze 10-20 minutes or
until semi-firm. Spread half of caramel topping over coffee ice cream.
Spread chocolate ice cream over caramel. Freeze 10-20 minutes or until
semi-firm. Spread remaining caramel topping over chocolate ice cream.
Spoon whipped topping into pastry bag fitted with star decorating tip.
Pipe cool whip in a decorative pattern on top of pie, or just spread the
topping over the pie. Sprinkle crushed Heath bar over topping.
Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow
pie to stand at room temperature 15 minutes before serving.
