• 16 whole graham crackers
• 1 cup whole almonds, toasted
• 3 tablespoons granulated sugar
• 1 stick unsalted butter, melted
• 1 1/2 qt coffee ice cream, softened
• 8 ounces chocolate fudge sauce, warmed then cooled slightly
• 1 7-ounce jar marshmallow creme
• 2 cups miniature marshmallows

Preheat the oven to 350 F.  In a food processor finely grind the graham crackers, toasted almonds and sugar.  Add melted butter and process mixture well combined.  Press the graham cracker mixture onto the bottom and up the sides of a 9-inch springform pan.  Bake the crust until edges are golden, about 12 minutes.  Cool crust completely.

Spread 2 cups of the softened ice cream in the crust.  Top with a third of the fudge sauce.  Freeze until sauce is just set, about 10 minutes.  Repeat the layering with ice cream then sauce, freezing after each layer until 3 layers of ice cream are created.  Cover and freeze the pie at least 4 hours or overnight.

To serve, preheat the broiler to high.  Place the pie on a baking sheet. Spread the marshmallow crème over the top of the cake. Top with miniature marshmallows in a single layer.  Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen.  Remove springform pan
sides. Cut and serve.

Serves 10 to 12

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