Yield: 10 servings
Finely crush 12 cookies; mix with butter in bowl; press onto bottom of 9-inch pie plate. Stand remaining cookies around edge of pie plate. Freeze for 10 minutes. Carefully spread chocolate ice cream into prepared crust. Scoop coffee ice cream with small ice cream scoop, arranging scoops in a single layer over chocolate layer. Cover and freeze for 4 hours. Top pie with whipped cream, walnuts and fudge topping.
Please note that some ingredients and brands may not be available in every store.