1/2 pkg. Nabisco chocolate wafers
1/2 stick butter, melted
1/2 gal. coffee ice cream
1 1/2 c. fudge sauce

Crush wafers and add butter. Mix well and press into 9 inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce which has been place in freezer for a time to make spreading easier. Store mud pie in freezer 10 hours. Serve on chilled plate. Top with whipped cream and slivered almonds.