Mississippi Mud Pie

2 pints vanilla ice cream
2 tablespoons bourbon
1 chocolate-cookie crumb crust
Bourbon fudge sauce (recipe follows)
1/2 cup chopped pecans
2 pints coffee ice cream
Sweetened whipped cream or Cool Whip

Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour.

Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with warm fudge sauce.

BOURBON FUDGE SAUCE:

4 oz. unsweetened chocolate, coarsely chopped
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup heavy cream
1/4 cup light corn syrup
2 Tablespoons butter
1/2 teaspoon vanilla extract
3 Tablespoons bourbon

Combine first 5 ingredients in a microwavable bowl and microwave about 3 minutes, whisking every minute or so. When the mixture has thickened some, whisk in last three ingredients.

Source of recipe: Eve