2/3 (8 1/2 oz.) pkg. dark chocolate wafers
1/4 c. butter, softened
1/2 gallon coffee ice cream, slightly softened
3/4 c. Chocolate Fudge Sauce (see below)
Whipped cream
Toasted sliced almonds

Crush wafers and mix with butter. Press into bottom and up sides of 9 inch pie plate. Chill thoroughly or bake at 350 degrees 7 minutes, then chill.

Pack ice cream into chilled crust, shaping into slight mound. Freeze until firm (freezing before adding fudge sauce is essential). Pour fudge sauce evenly over pie and freeze until ready to serve. Serve with dollop of whipped cream and sprinkle with almond slices.

CHOCOLATE FUDGE SAUCE:

5 sq. unsweetened Swiss chocolate
1/2 c. butter
1 (5.3 oz.) can evaporated milk
3 c. powdered sugar
1 1/4 tsp. vanilla

Melt chocolate and butter in small saucepan. Remove from heat and mix in milk alternately with powdered sugar. Bring to boil over medium heat, stirring constantly. Cook and stir 8 minutes or until thickened and creamy. Remove from heat and stir in vanilla. Store in refrigerator and use as needed. Makes 3 cups.