INGREDIENTS
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3 cups butter pecan ice cream, softened
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1/3 cup strong brewed coffee, cooled
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1 (3 ounce) package cream cheese, softened
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1/2 cup chocolate syrup
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1 tablespoon sugar
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1 cup whipped topping
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1 (9 inch) graham cracker crust
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1 (1.4 ounce) bar Heath candy bars, crushed
DIRECTIONS
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In a large mixing bowl, beat the ice cream and coffee until blended; set aside. In a small mixing bowl, beat the cream cheese, chocolate syrup and sugar. Fold in whipped topping. Remove 1/4 cup; cover and refrigerate. Add remaining chocolate mixture to ice cream mixture. Pour into crust; freeze until firm.
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Pour reserved chocolate mixture over the top; swirl gently. Cover and freeze for up to 2 months. Just before serving, sprinkle with crushed candy bar.
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