Mudslide Pie
This frozen mudslide pie is enhanced by a crushed cookie crust, coffee liqueur ice cream, hot fudge, and chocolate-covered espresso beans.
Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
Combine dark chocolate sandwich cookies butter and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers about 20 times.
Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust.
Place in a refrigerator until ready to use.
Microwave fudge topping 30 seconds to 1 minute until runny.
Set aside and let cool slightly about 5 minutes.