1 jar (7 1/2 oz.) marshmallow cream
2 tbsp. heavy cream
1 bag (1.58 oz.) chocolate covered raisins, coarsely chopped
2 bags (3.2 oz.) chocolate covered almonds, coarsely chopped
1/2 gallon French vanilla ice cream, slightly softened
9 inch prepared graham cracker crust
1/3 c. chocolate syrup
8 whole graham crackers

In bowl, mix marshmallow with cream; stir in half the raisins and almonds. Place 1/2 cup of mixture in a small bowl. Freeze both bowls. Spread 1/2 the ice cream into pie crust top with some syrup, raisins and almonds. Freeze 10 minutes.

Cut 4 crackers into 8 squares each; crush remainder. Insert squares into mixture around edge. Layer remaining ingredients, ending with 1 1/2 cups marshmallows mixture, syrup and crushed crackers. Freeze at least 4 hours. 12 servings.