Cork And Cleaver Mud Pie

• 5 c. chocolate wafers
• 1 c. (8 oz.) margarine
• 3 lb. coffee ice cream
• 1/2 c. hot fudge chocolate topping
• whipped cream
• sliced, toasted almonds

1. Crush wafers into fine crumbs and mix thoroughly with melted margarine.
2. Press into a 9-inch pie tin about halfway up the sides.
3. Crust should be about 1/8-inch thick.
4. Firm in freezer for 15 minutes.
5. Whip softened ice cream until smooth.
6. Fill pie shell so that top is mounded to 3-inches in the center and less than 1-inch on the edges.
7. Place in freezer to harden.
8. When ice cream is firm, spread topping to 1/8-inch thickness all over top and return to freezer to harden.
9. Serve on a chilled plate.
10. (Suggest you also chill server.)
11. Top each slice with whipped cream and sliced, toasted almonds.

chocolate wafers, margarine, coffee ice cream, chocolate topping, whipped cream, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598546 (may not work)