Yield: 12 Servings
|2 cups||Crushed graham crackers|
|½ cup||Butter; melted|
|½ cup||Brown sugar|
|2 teaspoons||Ground cinnamon|
|2 quarts||Coffee ice cream; softened|
|2 cups||Chocolate fudge topping|
|\N \N||Whipped cream|
|\N \N||Sliced; toasted almonds|
Make crust by combining graham cracker crumbs, butter, brown sugar & cinnamon. Press into bottom & up sides of a spring-form pan. Freeze. Fill crust with softened ice cream & freeze until hard. Top with fudge topping & refreeze. Cut & serve topped with whipped cream & almonds. Serves 12-14.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .