25 each chocolate wafer cookies
1/4 cup butter
1/2 gallon coffee ice cream slightly softened
1/4 cup chocolate fudge topping
1 x whipped cream
1 x almonds toasted, sliced
Combine cookie crumbs and butter in medium bowl, using a fork to cut in butter. Press firmly over bottom and sides of 9 inch pie plate and chill. Soften ice cream slightly in a chilled bowl, just enough to spread. Spoon into chilled crust, smoothing surface. Freeze until firm. Drizzle fudge topping over pie and freeze. To serve: Top with whipped cream and sliced almonds.