1. Mix crushed cookies and butter until well blended. Press on bottom and up side of pie plate, 9 X 1 1/4 inches. Refrigerate 30 minutes.
2. Carefully spread ice cream evenly in crust. Freeze about 1 hour or until firm enough to spread with
3. Spread hot fudge topping over top of pie. Sprinkle with almonds. Freeze about 2 hours or until firm. (If pie has been frozen for several hours or overnight, remove from freezer about 10 minutes before serving to soften slightly.) Top with Sweetened Whipped Cream. Store wrapped in freezer.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving: Calories 395 (Calories from Fat 170) Fat 19g (Saturated 9g) Cholesterol 30mg Sodium 225mg Carbohydrate 48g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 10% Iron 8% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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