Mocha Almond Fudge Ice Cream Torte

• 2 cups chocolate wafer cookies about 20 cookies
• 3 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 1 1/2 quarts Breyers(R) Chocolate Ice Cream
• 14 ounces sweetened condensed milk
• 6 ounces bittersweet chocolate or semi-sweet chocolate
• 3 tablespoons instant espresso granules
• 3/4 cup sliced almonds divided

1. Combine 1-1/2 cups cookies crumbs with I Can't Believe It's Not Butter!(R), then press into 9-inch springform pan; freeze 15 minutes.
2. Meanwhile, heat chocolate, sweetened condensed milk and espresso in small saucepan over low heat, stirring frequently, until chocolate is melted; let cool about 15 minutes.
3. Spoon 1/2 Breyers(R) Chocolate Ice Cream into prepared pan, pressing to form an even layer. Evenly top with chocolate mixture, then sprinkle with 1/2 cup almonds. Freeze 15 minutes or until chocolate is set. Spoon in remaining Ice Cream, pressing to form and even layer. Cover and freeze 4 hours or until ready to serve.
4. Just before serving, remove sides from pan and coat sides of torte with remaining cookie crumbs. Sprinkle top with remaining 1/4 cup almonds.

chocolate wafer cookies, i, breyers, condensed milk, bittersweet chocolate, espresso granules

Taken from www.yummly.com/recipe/Mocha-almond-fudge-ice-cream-torte-299134 (may not work)