1/2 c. butter
1/4 c. sugar
1/4 c. instant cocoa mix
1 c. self-rising flour
1/2 c. diced almonds

FILLING:

1 pt. Cool Whip
1 pt. softened vanilla ice cream
1/4 c. instant cocoa mix
1/2 c. miniature marshmallows

Mix together.

Line a 9 inch square pan with foil. In large heavy skillet melt butter. Combine flour, sugar, cocoa mix with melted butter. Stirring constantly cook over medium high heat for 5 to 10 minutes until mixture is crumbly. Sprinkle into pan. Refrigerate until cool. (Save 1/2 cups crumbs and almonds for topping). Spread mixture over bottom pan. Do not press down. Pour filling over crust. Sprinkle crumbs over filling. Freeze.