18 creme-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter or margarine, melted
1 quart coffee ice cream, slightly softened
1/2 cup sliced almonds, toasted
1 cup hot fudge sauce, warmed
1. Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
2. Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
3. Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.
Recipe shared from: http://www.bettycrocker.com/recipes/frosty-coffee-almond-pie/4ce31345-4352-490d-a8c2-b69d9a956914