Instructions: Combine piecrust mix,, nuts, brown sugar and chocolate. Combine vanilla and 2 tablespoons water; add to piecrust mixture, a little at a time, tossing with a fork thill mixture forms a bal. On floured surface roll pastry to a 12-inch circle; transfer to 9inch pie plate. Trim edges.

Bake in 375 degree oven for 20 minutes. cool, chill. Spread coffee ice cream in crust. Freeze. spread chocolate ice cream atop coffee layer.

Freeze. Combine whipping cream, powdered sugar and coffee crystals; beat to soft peaks. Spread atop ice cream. Freeze firm.

BH&G

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