Mexican Ice Cream Pie

Mexican Ice Cream Pie
Makes 6 to 8 servings

1 cup butter pecan ice cream, softened
1 prepared (9-inch) chocolate crumb pie crust
3/4 cup caramel ice cream topping
2 cups coffee ice cream, softened
1 jar (12 ounces) hot fudge topping
1/2 cup coffee-flavored liqueur (optional)

1. Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
2. Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
3. Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
4. Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
5. Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.