2 (9 inch) coconut pie crusts
1 qt. vanilla ice cream
1 c. dairy sour cream
1/2 c. finely chopped toasted almonds
1/4 c. rum
1 qt. chocolate ice cream
1 qt. strawberry ice cream
1 sq. (1 oz.) semisweet chocolate, melted

Coconut Pie Crusts: Combine 3 (3 1/2 ounce) cans (4 cups) flaked coconut and 6 tablespoons melted butter; press on bottom and sides of two buttered 9 inch pie plates. Bake in 325 degree oven for 25 minutes or until edges are golden brown. Cool; chill before filling.

In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.

Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange some of each atop vanilla layer in pie shells. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired. For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting. Makes 2 pies.