Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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.
DOROTHY WENZEL
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .