COMBINE 1 cup Oreo Cookie Crumbs and 2 Tbsp. melted butter. Press into bottom of a 9 inch pie plate. Sprinkle with 1 bar (100 g) Toblerone Swiss Milk Chocolate, chopped and refrigerate for 15 minutes.

SCOOP 4 cups each chocolate and vanilla ice cream into pie crust, stacking scoops by alternating between the two flavours.

DRIZZLE with caramel topping and sprinkle with another bar of chopped Toberlone. Freeze 4 hours or overnight. Let stand 10 minutes before serving. Store leftover pie in freezer.