5 c. ground chocolate wafers
1 c. melted butter
4 tbsp. sugar

Mix well in bowl. Pat mixture into 3-inch deep 9-inch wide springform pan, coating bottom and sides evenly. Bake the pie shell at 350 degrees for 5 minutes. Remove cool and refrigerate for 1 hour.

Evenly spread 3 cups Hagan Daz coffee ice cream, softened in bottom of pie shell. Freeze for 2 hours. Evenly spread 2 cups Hagan Daz chocolate ice cream, softened on top and freeze for 1 hour.

Evenly spread 1 cup melted hot fudge on top and freeze until hard. Evenly spread 3 cups coffee ice cream on top and sprinkle with 1/4 cup sliced almonds. Freeze 2 hours.

Remove from pan and spread (whipped Kahlua cream), 1 cup whipping cream whipped with 6 tablespoons sugar and several drops Kahlua. Dribble chocolate syrup on top and serve immediately. Cut pie into wedges and small as very rich!