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PREHEAT oven to 350°F. Mix 1-1/2 cups of the crumbs and the margarine until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 minutes; cool.
SPREAD chocolate ice cream into prepared crust. Sprinkle with 1/3 cup of the remaining crumbs; drizzle with topping. Top with coffee ice cream. Freeze 2 hours or until firm.
SPRINKLE with remaining crumbs. Let stand at room temperature 10 minutes before cutting into 12 slices to serve. Top with the whipped topping just before serving. Store leftover pie in freezer.