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Let ice cream stand at room temperature 5 minutes or until
lightly softened.
Combine ice cream and 1/4 c chopped candy in large bow.
Spoon half of ice cream mixture into bottom of pie crust.
dollop hot fudge topping over ice cream and swirl slightly.
Spoon remaining ice cream mixture over the hot fudge
topping. Sprinkle remaining 1/4 c candy over top. over and
freeze at least 6 hours or until firm
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