1 1/2 qt. Jamoca Almond Fudge ice cream
1 1/2 c. Graham cracker crumbs
1/4 c. sugar
3/4 tsp. vanilla
1/3 c. melted butter
1 (12 oz.) jar hot fudge sauce (room temperature)
3/4 c. whipping cream
2 tbsp. sugar
1/4 c. slivered almonds

Preheat oven to 375 degrees. Combine cracker crumbs, sugar and butter. Press on bottom and sides of 9-inch pie plate. Bake 8 minutes, remove to wire rack and cool completely.

When cool, spread thin layer of hot fudge in bottom of crust. Freeze. When crust is frozen, remove ice cream and let soften slightly. Scoop ice cream into frozen crust mounding it slightly in center. Gently smooth the surface with narrow metal spatula. Freeze for at least 1 1/2 hours. Meanwhile, whip cream with sugar and vanilla until it holds its shape. Mound cream around the edge of the pie in a wreath and put dollop in center. Sprinkle with almonds. Freeze for at least 2 hours.

I put caramel sauce on the crust along with the hot fudge and then I sprinkle pecan pieces on top of that. I also put nuts on top of ice cream along with caramel and hot fudge sauce that I drizzle on top. I use Cool Whip instead of whipped cream.