Yield: 8 Servings
|½ pack||Nabisco chocolate wafers|
|½ \N||Stick butter|
|1 quart||Coffee ice cream|
|1½ cup||Fudge sauce|
|\N \N||Whipped cream|
|\N \N||Slivered almonds|
Crush wafers; add butter and mix well. Press into 9 inch pie pan. Cover with soft ice cream; put into freezer until ice cream firms. Top with cold fudge sauce (it helps to place in freezer to make spreading easier). Store in freezer approximately 10 hours.
To serve; Cut pie into 8 servings; place on chilled dessert plate with chilled fork. Top slices of pie with whipped cream and slivered almonds.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .