Toffee Ice Cream Pie

** CRUST ** 1 packet (11 crackers) chocolate graham crackers

2 tablespoons butter, -- melted

1 tablespoon sugar

1/2 teaspoon ground cinnamon

** SAUCE ** 1/2 cup heavy cream

1 teaspoon espresso powder or instant coffee powder

6 ounces semisweet chocolate pieces

1 teaspoon vanilla

4 pints coffee-toffee-crunch ice cream

whipped cream, for topping -- (optional)

CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food processor. Scrape into a 9-inch pie plate. Pat in even layer over bottom and up sides. Bake in a 350 oven for 8 minutes. Cool completely on rack. SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat. Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in refrigerator for 30 minutes. Spread half the ice cream in even layer in baked shell. Drizzle with half the sauce. Repeat with remaining ice cream and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before serving. Serve with whipped cream, if desired.

Typed by Ethel Snyder <[email protected]> Date: July 24, 1997