1 chocolate cookie crust
1 qt. vanilla ice cream, softened
6 tbsp. caramel ice cream topping
6 tbsp. chocolate fudge ice cream topping
1/2 c. slivered almonds
2 tbsp. sugar
Whip cream

Cook slivered almonds and sugar over low heat until almonds are coated. Pour into tin foil to cool. Break apart. Place half of ice cream into pie crust and drizzle 2 tablespoon of each topping (caramel, chocolate and nuts) over ice cream. Top with remainder of ice cream and again drizzle 2 tablespoon of each topping. Top with whip cream and then drizzle 2 tablespoons of each topping on top of pie. Freeze until firm.