Saturday, November 14, 2009
In a medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan. In a small saucepan combine hot fudget and coffee crystals. Heat and stir just until smooth; cool slightly. Spread fude over crust in pan. In a large bowl fold marshmallow creme into cool-whip until combined; set aside.
In a chilled large bowl stir ice cream with a wooden spoon until softened. Fold in cool-whip mixture. Spoon into crust. Sprinkle with chopped nuts. Cover and freeze for 6 hours or until firm. Before serving let stand at room temperature for 10 minutes. Garnish with carmel topping if desired.
* I wasn't able to find just plain chocolate wafer at the store so I just bought a bag of Oreos and scraped out the icing. Its actually a lot easier than it sounds.