To Make Chocolate Shamrocks: Melt 4 oz semisweet chocolate over hot water; spread evenly on a sheet of waxed paper. Let cool until firm.

 

Press a lightly oiled shamrock-shaped cookie cutter sharply into chocolate (or cut around a shamrock pattern). Leave shamrocks on the waxed paper and refrigerate until ready to use.

 

To make the pie: Combine crumbs and softened butter. Press against bottom and sides of an 8" pie plate.

 

Empty gelatin into a bowl; add boiling water and stir to dissolve. Stir in ice cream a few spoonfuls at a time, beating vigorously as it thickens. Pile mixture into the lined pie plate and chill until serving time. Place shamrocks on pie.

 

Serve with a curl of chocolate or on festive plates.