Three-Layer Mocha Pie

1 stick piecrust mix
3/4 cup finely chopped walnuts
1/4 cup packed brown sugar
1 ounce unsweetened chocolate, grated
1 teaspoon vanilla
2 tablespoons water
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons instant coffee crystals

Combine piecrust mix, nuts, brown sugar, and chocolate. Combine vanilla and water; add to piecrust mixture, a little at a time, tossing with a fork until mixture forms a ball. On floured surface roll pastry to a 12-inch circle; transfer to 9-inch pie plate. Trim edges. Bake at 375 degrees F. for 20 minutes. Cool; chill. Spread coffee ice cream in crust. Freeze. Spread chocolate ice cream on top of coffee ice cream layer. Freeze. Combine whipping cream, powdered sugar, and coffee crystals; beat to soft peaks. Spread on top of ice cream. Freeze firm.--Mrs. Carol Bloch, Owings Mills, Md.

[Number of servings not given, but probably serves 8 to 10.]

[recipe on the back of “Cherry-Chocolate Ice Cream,” clipped from “Better Homes and Gardens”]