2 chocolate crumb crusts
1/2 gallon Kona (coffee) ice cream
1 jar Mrs. Richardson's Chocolate Fudge Topping (Rich & Creamy blue seal)
1 tub whipped cream
1 pkg. sliced almonds

Soften ice cream and divide into the 2 crusts. FREEZE overnight. Divide the jar of chocolate topping between the 2 pies. REFREEZE overnight. Top with whipped cream. Sprinkle with TOASTED ALMONDS - be careful when broiling almonds - they burn easily.