1 1/2 c. Oreo cookie crumbs
2 tbsp. butter, melted
3/4 qt. vanilla ice cream
1 pt. coffee ice cream
Hershey's Chocolate Shoppe Double Chocolate Fudge
3 tbsp. toasted sliced almonds

Combine crumbs and butter. Press into bottom and sides of a 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool.

Soften 3/4 quart of vanilla ice cream. Stir so that it can be spooned into pie shell. Freeze 45 minutes.

Soften 1 pint of coffee ice cream. Stir and spread over vanilla layer. Freeze 45 minutes.

Spread chocolate sauce over. Sprinkle with nuts. Freeze 15 minutes. Cover with plastic wrap and freeze. Can be made the day before. Soften 10 minutes before cutting.