Graham Cracker Crust (best if homemade, recipe is on box)
1/4 c. water
1 lg. Hershey with almonds (the largest one)
4 oz. Cool Whip
1/2 gal. Edy's chocolate chip ice cream
Small Hershey with almonds

Make crust. In saucepan over low heat melt large candy bar in 1/4 cup water. Add Cool Whip. Stir until smooth (except for almonds). Pour into crust. Freeze for at least 1 hour. Soften ice cream. Spread over chocolate to make pie. Grate little Hershey on top. Freeze. Soften slightly before serving.