1/2gallonmocha almond fudge or coffee ice creamsoftened
1/2cupalmondstoasted and chopped
Preheat oven to 350 degrees F.
Crush Oreo cookies in food processor and mix together with the melted butter. Press into a pie plate. Bake crust for 10-15 minutes until toasted. Cool.
Make chocolate ganache by heating 2/3 c. heavy cream. Pour cream over the chocolate chips. Whisk until smooth.
Pour a 1/4-inch layer of ganache in the cooled cookie crust and spread across the bottom. Chill in the freezer for 15 minutes.
Set out container of ice cream to soften - soft enough to spread, but not melted. Mound the ice cream into your chilled crust and spread gently into a domed pie shape. Return to the freezer for at least 1 hour, or until ready to serve.
Whip 1 c. heavy cream and 2 T. powdered sugar. Pipe whipped cream in the center and around the perimeter of the pie.
Drizzle warmed ganache over the top.
Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty.
Cool before sprinkling over the top of the pie. Serve immediately.