Mexican Chocolate Ice Cream Mud Pie

8 tablespoons unsalted butter, melted
1 3/4 cup Oreo cookie crumbs
1 cup tart dried cherries
2 cups cherry liqueur
1/4 cup coffee liqueur
1/2 gallon Mexican chocolate ice cream
1/3 gallon coffee ice cream
2 cups toffee pieces

Preheat oven to 350 degrees. Mix melted butter and Oreo crumbs in a bowl until fully incorporated. In a 9-inch springform pan, spread mixture evenly and press into the bottom. Bake for 5 to 8 minutes to set the crust. Set aside to cool.

Soak cherries in hot water for 30 minutes, then drain the water. Marinate cherries in cherry liqueur for another 30 minutes, then drain the liqueur.

Drizzle the cooled crust with coffee liqueur and add the drained cherries evenly over the bottom. Take ice cream out of the freezer and let soften at room temperature for 15 minutes. Mix the softened Mexican chocolate ice cream and coffee ice cream in a medium bowl in a stand mixer using the bread paddle. Mix on medium speed until both ice creams are well blended; about 5 minutes. Immediately spread the ice cream mixture over the cherries and top with toffee chunks. Wrap pie with plastic film and freeze for up to 3 hours. Remove from freezer 20 minutes before serving and let stand, at room temperature, to allow the “pie” to soften before cutting.
Recipe excerpted from The Fort Restaurant Cookbook