Layered Ice Cream Pie - chocolate cookies

Method

• Preheat the oven to 350F.
• Combine the cookie crumbs and butter and mix well.
• Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan.
• Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until its no longer warm to the touch.
• Spread the caramel sauce over the cooled crust, leaving a 1-inch border.
• Freeze for about 30 to 60 minutes, until set.
• Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm.
• (Freezing time depends on the quality of the ice cream and the freezer temperature.)
• Combine the vanilla ice cream and crushed candy bars.
• Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
• Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
• Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm.
• Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
• Remove from the freezer about 10 minutes before serving.
• Remove the springform pan sides, and slice into 12 wedges.
• If you like, serve additional caramel and chocolate sauce on the side.
• This pie will take about 4 hours to make.
• While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled.
• My suggestion is to start by making the caramel sauce (which can be done a day ahead).
• While the sauce cools, make the crust.
• While the caramel is freezing, take the chocolate ice cream out to soften.
• When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars.
• When the vanilla layer goes in to freeze, make and cool the chocolate sauce.
• When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.