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Kahlua Ice Cream Pie


  • 1 (8 1/2 ounce) package chocolate wafers, finely crushed (about 40 wafers)
  • 3 tablespoons granulated sugar
  • 5 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 cup dark rum
  • 1 quart coffee ice cream, softened
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 to 2 tablespoons Kahlua
  • Chocolate scrolls


  1. In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.
  2. In a large bowl, beat cream cheese with rum until light and fluffy.
  3. Fold in ice cream.
  4. Pour into crust and freeze at least 4 hours.
  5. In a chilled bowl, whip cream, sugar and Kahlua until stiff peaks form. Swirl onto top of pie.
  6. Garnish with Chocolate Scrolls.
  7. Chocolate Scrolls: Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate.
  8. Refrigerate until firm.
  9. Freeze for at least two hours.
  10. Let stand at room temperature about 5 minutes before serving.

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