Instructions: 1. Make Crust: Preheat oven to 375 degrees. Process cookies with peanuts in food processor to fine crumbs. Reserve 1 tablespoon crumbs for garnish; combine remaining crumbs with melted butter in medium bowl.

Press in bottom and up sides of 9-inch pie plate. Bake 10 minutes or until set. If necessary, press into place with wooden spoon. Cool on wire rack.

2. Combine ice cream with chopped peanut butter cups in large bowl. Spoon into cooled crust. Cover and freeze 6 hours or overnight.

3. Beat cream with sugar in small mixer bowl to stiff peaks. Spoon or pipe over top of pie. Sprinkle reserved crumbs on top., Serve with sauce.

Makes 12 servings.

4. Prepare Sauce: Heat fudge topping in small saucepan until hot; stir in coffee and liqueur.

Makes
1-1/3 cups.

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