1 graham cracker pie crust
1 quart coffee ice cream (quality brand)
2 tbsp. coffee liqueur
8 ounces chocolate fudge topping
1 c. heavy cream (whipped)
Let ice cream stand at room temperature until softened. Beat with an electric mixer. Add coffee liqueur and mix well. Pour ice cream into crust. Smooth and freeze (four hours). Remove from freezer. Cut into individual servings. Top with warmed fudge, whipped cream and chocolate shavings. Elegant and delicious.