Cashew-Fudge-Caramel Ice Cream Pie


30vanilla wafer cookies
¾cup cashew halves and pieces
¼cup butter, melted
2pints (4 cups) dulce de leche ice cream, softened
1cup chocolate fudge ice cream topping


Heat oven to 350ºF. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan. Bake at 350ºF. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled. Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen. Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm. To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.