1 1/2 to 2 c. crushed chocolate wafers
1/2 c. butter, melted
1 qt. coffee ice cream, softened
1/2 c. chilled fudge sauce
Whipped cream for topping
Slivered almonds

Crush wafers with rolling pin or in blender. Put in bowl and add melted butter, mixing well. Press into 9-inch pie plate. Fill shell with softened coffee ice cream. Put into freezer until ice cream is firm. Top with chilled fudge sauce. Store pie in freezer for about 10 hours.

When ready to serve, cover top of pie with whipped cream and sprinkle with the almonds. To serve, slice mud pie into 8 portions and serve on chilled dessert plates.