1. Beat cherry nut ice cream and 1⁄2 cup of cookies with the KitchenAid® Stand Mixer on low speed for about 30 seconds or until well combined.
2. Spoon quickly into pie crust. Top evenly with 3⁄4 cup hot fudge topping. Freeze at least 1 hour.
3. Beat French silk chocolate ice cream and remaining cookies with electric mixer on low speed for about 30 seconds or until well combined. Spoon into pie crust. Drizzle with remaining 1⁄4 cup hot fudge topping. Freeze at least 4 hours.
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