"i scream" graveyard pie

the goods:

16 graham crackers, broken into large pieces

1/2 cup (1 stick) unsalted butter, melted and cooled

1 pint vanilla ice cream, softened

1 cup roughly chopped Butterfinger "fun size" bars (about 8)

1 pint chocolate ice cream, softened

1 cup roughly chopped Mounds "snack size" bars (about 8)

2 tablespoons chocolate chips, melted

6 Milano cookies, halved crosswise

candy skulls or bones for decorating

20 chocolate wafers, such as Famous

Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground. With motor running, add butter in a slow stream and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 and 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely on a wire rack, 45 minutes.

In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in Butterfinger. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour and 20 minutes.

Stir chocolate ice cream until smooth. Fold in Mounds and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.

Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each cookie half. Immediately top with skull or bones and let set.

In a clean food processor, pulse wafers until finely ground. Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately, or freeze; let sit at room temperature 15 minutes before slicing.