1 jar (7 1/2 oz.) marshmallow creme
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 gal. French vanilla ice cream, slightly softened
9" prepared graham cracker crust
1/2 c. chocolate syrup
8 whole graham crackers

In bowl, mix marshmallow creme with heavy cream; stir in half the raisins and almonds. Place 1/2 cup of mix in small bowl. Freeze both bowls. Spread half 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 mix around edge. Layer remaining ingredients, ending with 1/2 cup marshmallow mix, syrup and crushed crackers. Freeze 4 hours. (Makes 12 servings.)