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Steps
1
In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
2
Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
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To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.
Sprinkle each slice with chocolate-covered coffee beans.
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