Melt butter and chocolate chips in a double boiler. Stir in corn syrup and Rice Krispies; mix well. Pour mixture into an 8-inch springform pan. Press mixture firmly to the bottom and sides of pan. Freeze mixture for 10 to 15 minutes or until firm.

Fill with ice cream and garnish with shaved chocolate shreds.

Filling:
1 pint vanilla ice cream
1/2 cup dairy sour cream
1/4 cup finely chopped toasted almonds
1/8 cup rum
1 pint chocolate ice cream
1 pint strawberry ice cream
1 (1 ounce) square semisweet chocolate, melted

Heat oven to 325 degrees F. Butter a 9-inch pie plate.

Coconut Pie Crust: Combine coconut and butter; press on bottom and sides of prepared pie plate. Bake for 25 minutes or until edges are golden brown. Cool; chill before filling.

In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.

Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired.

For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting.

In 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 Kahlúa 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.

Filling:
1 (15.75 ounce) can lemon pie filling
1 tablespoon lemon juice
1 quart vanilla ice cream, slightly softened
1 teaspoon grated lemon peel

Place cookies in food processor bowl with metal blade or blender container; process 20 to 30 seconds or until crumbs are very fine. Reserve 2 teaspoons crumbs for garnish. To remaining crumbs in food processor bowl, add corn flake crumbs, sugar and margarine. With machine running, add water, processing until blended. Press mixture firmly in bottom and up sides of 9-inch pie pan. Set aside.

In small bowl, combine pie filling and lemon juice until well blended. Set aside.

In large bowl, stir together ice cream and lemon peel just until mixed. Quickly spread half of ice cream mixture in crust-lined pan. Top with pie filling mixture, spreading evenly. Spoon remaining ice cream mixture over top; spread evenly to cover. Sprinkle with reserved crumbs. Freeze at least 2 hours or until firm in center.

To serve, let pie stand at room temperature for 10 to 15 minutes before cutting into wedges.

Heat oven to 350 degrees F.

Mix crumbs, butter, pecans and liqueur. Press into 9-inch pie pan. Bake about 8 minutes. Cool. Freeze 1 hour.

Spread ice cream evenly in crust. Freeze until ice cream is set.

Beat whipping cream to soft peaks. Add sugar, whiskey and espresso powder and whip until stiff. Spoon into pastry bag with large star tip. Pipe decoratively over ice cream. Garnish with candies. Freeze 8 hours or overnight.

1 package lady fingers
1 small box Jell-O (flavor desired)
1 pint ice cream (flavor desired)
1 1/4 cups water

Lightly butter a 9-inch pie plate. Press into it 1 package of lady fingers arranged around the plate.

Heat 1 1/4 cups of water to boiling. Remove from heat and dissolve package of strawberry Jell-O. Add vanilla ice cream, cut into pieces. Stir immediately until melted. Chill until thickened but not set (10 to 20 minutes).

Pour Jell-O mixture over ladyfingers and chill for 2 hours.

Before serving, garnish with fresh fruit and whipped cream.

Soften ice cream and frozen guava juice. Mix together and pour into pie shell. Freeze until firm, about 1 hour.

Top with Cool Whip before serving.

Crush wafers. Pour wafers into medium bowl and add butter. Mix well. Press into 9-inch pie plate. Spread crust with ice cream. Put into freezer until ice cream is firm. Top with fudge sauce. Store in freezer until firm.

To serve, slice pie and serve on chilled dessert plate. Top with whipped cream and slivered almonds.

Or use 6 drops green food coloring, 1 teaspoon vanilla and 1/4 teaspoon peppermint extract.

Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl. Fold in Cool Whip, blending well.

Freeze if necessary, until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

In double boiler melt Hershey bars and marshmallows in milk. Let cool completely.

Whip whipping cream and add to the Hershey mixture. Pour into graham cracker crust and place in freezer until set.

Soften enough vanilla ice cream, 2/3 to 1 quart, and spread on the pie. Store in freezer until ready to serve.