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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 Kahlúa
Chocolate Scrolls

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.