Chocolate pie shell (see recipe)
Chocolate fudge sauce (see recipe)
Peppermint stick ice cream (1 1/2 qt.)
Cool Whip, tinted green (8 oz.)
Chopped nuts

CHOCOLATE PIE SHELL:

Crush 18 Oreo cookies. Blend in 1/4 cup softened butter. Press crumb mixture firmly to make an even layer on bottom and sides of the pie plate. Set in freezer.

CHOCOLATE FUDGE SAUCE:

Melt 3 squares unsweetened chocolate and 1/4 cup butter in double boiler. Remove from heat. Stir in 2/3 cup sugar and 1/8 teaspoon salt until blended. Gradually add 2/3 cup of evaporated milk, blending well. Cooking over boiling water, stirring constantly, about 4 minutes. Remove from heat and stir in 1 teaspoon vanilla and few drops of almond. Chill thoroughly.

Spoon ice cream into chilled pie shell. Spread chilled sauce over ice cream. Top with Cool Whip and sprinkle with chopped nuts. Freeze until firm.