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Kahlua Ice Cream Pie

1 (8 1/2 ounce) package chocolate wafers,
    finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahl?a
Chocolate ScrollsIn a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.In 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 Kahl?a 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.Chocolate Scrolls
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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