2 c Crushed graham crackers
1/2 c Butter; melted
1/2 c Brown sugar
2 ts Ground cinnamon
2 qt Coffee ice cream; softened
2 c Chocolate fudge topping
Whipped cream
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,
Yields
12 Servings