Difficulty: Easy - for beginners
1 large chocolate prepared cookie crust
1 qt. coffee ice cream, softened
2 sm. Skor or Heath Candy Bars
2 c. whipped cream (or Cool Whip)
1 T. Kahlua coffee liqueur
Place the softened ice cream into the crust and spread out evenly.
Place the Heath Bars into a study plastic bag an close securely. With a hammer or small hard instrument, break the candy bars into small pieces.
In a small bowl, mix the whipped cream (or Cool Whip) and liqueur and then spoon the mixture evenly into the crust. Sprinkle the Heath Bar pieces over the whipped cream, then freeze for 2 or more hours. Let sit at room temperature for 1/2 hour before serving.