1Make Coffee Pat-in-Pan Pie Crust.
2Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
3Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
4To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.