Girdle Buster Ice Cream Pie

1 pint of vanilla ice cream
1 Chocolate Wafer Crust
10 chocolate cream de menthe wafers cut in bite size pieces
10 chocolate bars cut in chunks
5 chocolate covered graham crackers broken in bite size pieces
1 Snickers candy bar (2.07 oz), cut in bite size chunks
1 Golden Almond Chocolate bar (32 oz) cut in bite size chunks
1 dark sweet chocolate bar, cut in bite size pieces
1/2 cup butterscotch ice-cream topping from a jar
1/3 cup coarsely chopped pecans

For Garnish:
Softly whipped cream or whipped topping, whole strawberries

Chocolate-Wafer Crust:
Melt 1/3 cup butter or margarine in a medium size sauce pan. Remove from heat. Stir in 1-1/3 cups fine chocolate wafer crumbs (about 26 cookies). When well moistened, press evenly over bottom and up sides of 9 inch pie plate. Bake 8 minutes. Cool on wire rack before filling.

Assembling Pie:
Spread half the ice cream over crust. Top with half the chocolate candies, chocolate covered crackers and candy bars. Using a large serving spoon or ice cream spade, spoon remaining ice cream over top.

Freeze at least 3 hours or over night.

Before serving, pour on butterscotch topping and sprinkle with pecans, remaining chocolate covered grahams and candy.

Refrigerate about 10 minutes to soften ice cream slightly. Garnish with whipped cream and strawberries.

Makes 8 servings.

Use a sharp knife dipped in warm water to cut pie.

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Cajun Country -- New Iberia, Louisiana