Crust:

1/4 cup (1/2 stick) butter, melted
5 1/2 oz. chocolate wafers, crushed (Nabisco; about 1/2 pkg.)

Mix together melted butter and crushed wafers. Press into a pie pan. Chill till hard.

Filling:

1 1/2 to 2 quarts mocha almond fudge ice cream (or equivalent)

Spoon softened ice cream in pie pan. Chill till firm.

Topping:

1 1/2 cups hot fudge topping (Smuckers)
whipped cream
slivered almonds (optional)

Spread fudge on top of hard pie. Chill for 10 hours in freezer.

Serve topped with whipped cream and slivered almonds, if desired.

Submitted by: Tom Hausherr