Mocha Ice Cream Pie

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Mocha Ice Cream Pie

2 cups of coffee or vanilla ice cream, softened
One 9 inch prepared chocolate crumb pie crust
One 12 ounce jar of hot caramel ice cream topping, divided
2 cups of chocolate ice cream, softened
2 cups of thawed frozen nondairy whipped topping
1 chocolate covered toffee bar (11.4 ounces), chopped

Spread coffee ice cream in bottom of pie crust. Freeze 10 minutes or until semi firm.
Spread half of caramel topping over coffee ice cream. Spread chocolate ice cream over caramel. Freeze 10 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 rosettes on top of pie. Sprinkle toffee over topping.
Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow pie to stand at room temperature 15 minutes before serving.
Makes 8 servings

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