**** NO E *****
1 lb Oreo cookies
1 c Butter; melted
1/2 ga Double vanilla ice cream
1/2 ga Coffee ice cream
1 pt Chocolate fudge sauce
Sliced almonds
In a food processor with a metal blade process the cookies until finely
crumbled. In a small mixing bowl combine the crumbs and melted butter.
Line the bottom and sides of a 12 inch springform pan with the crumb
mixture. Place in the freezer for 30 minutes. In a large mixing bowl
combine the ice creams and allow to soften. Blend until smooth. Fill the
cookie lined pan with the ice cream and freeze for at least 2 hours.
Remove the pie from the freezer. Cover the top with fudge sauce and
sprinkle with almonds. Refrieeze for at least 1 hour before serving.
Yields
1 Servings