Mix 1/2 package Nabisco chocolate wafers (crushed) and 1 stick melted butter; press into 9 inch pie plate.

1 gallon coffee ice cream
1 1/2 c. fudge and caramel sauce

Fill crust with soft ice cream; place in freezer until solid; remove and top with cold fudge sauce; cover with Cool Whip and slivered almonds; store in freezer about 10 hours. Serve in chilled dishes.