1 c. chocolate wafer crumbs
1/4 c. butter, melted
1 pt. chocolate ice cream, softened
1 c. (6 oz.) semi-sweet chocolate chips
1/3 c. whipping cream
1 pt. vanilla ice cream, softened
2 tbsp. slivered almonds, toasted
1 (10 oz.) pkg. frozen, sweetened raspberries, thawed
1 tbsp. cornstarch

In a bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-inch pie plate coated with nonstick cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm.

In a microwave or small saucepan, heat chocolate chips and whipping cream until chips are melted; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm.

For sauce, puree the raspberries in a blender or food processor until smooth. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Cool completely. Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

Yield: 8 servings.