1 1/2 qt. Baskin-Robbins Jamoca Almond Fudge Ice Cream
1 graham cracker crust
1 (9 oz.) jar of hot fudge sauce (Johnson's)
3/4 c. whipping cream
1/4 c. slivered almonds

Spread thin layer of hot fudge sauce in bottom of crust and freeze. Let ice cream soften slightly. Scoop ice cream into frozen crust, leveling it out with a spoon. Freeze at least 1 1/2 hours. Whip the cream and mound whipped cream around edge of the pie. Sprinkle with almonds. Freeze at least 2 hours. Serves 8.