1/2 pkg. Nabisco chocolate wafers
1/2 c. butter, melted
1 gallon coffee ice cream
1 1/2 c. fudge sauce

Crush wafers and add butter. Mix well, press into a 9-inch pie plate. Cover with soft ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place fudge in freezer for a few minutes to make spreading easier), store pie in freezer approximately 10 hours.

Slice mud pie into 8 portions and serve chilled dessert plate topped with whipped cream and slivered almonds.