Instructions: Preparation Time: 0:20
Combine graham cracker crumbs, walnuts, and butter, mixing well; press firmly into a buttered 9-inch pieplate. Bake at 375 degrees for 8 to 10 minutes; cool. Spoon coffee ice cream into cooled crust, and spread evenly; freeze until almost firm. Spread vanilla ice cream over coffee layer and freeze until firm. To serve, slice and top with warm Butterscotch Sauce.

Yield: one 9-inch pie.

BUTTERSCOTCH SAUCE Melt butter in a heavy saucepan over low heat; add brown sugar, and cook 5 to 8 minutes, stirring constantly. Remove from heat and gradually stir in half-and-half. Cook 1 minute, and remove from heat. Stir in walnuts and vanilla.

Yield: about 1-1/2 cups.

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