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(8 1/2 oz.) pkg. chocolate wafers, finely crushed
(about 40 wafers)
3 T. sugar
5 T. butter, melted
8 oz. cream cheese, softened
1/4 C. dark rum
1 qt. coffee ice cream, softened
1 C. heavy cream
2 T. sugar
1 to 2 T. Kahlúa
a small bowl, combine chocolate crumbs, sugar
and butter, Press into a 9-inch round cake pan
a large bowl, beat cream cheese with rum until
light and fluffy. Fold in ice cream. Pour into
crust and freeze at least 4 hours.
In a chilled bowl, whip cream, sugar and Kahlúa
until stiff peaks form. Swirl onto top of pie.
Garnish with Chocolate Scrolls. Freeze at least
two hours. Let stand at room temperature about
5 minutes before serving.
Allow squares of semisweet chocolate to warm slightly.
Using a vegetable peeler, peel scrolls from chocolate
onto a plate. Refrigerate until firm.
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