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A cool and creamy dessert for any chocolate and coffee lover
3 cups cream-filled chocolate sandwich cookie crumbs (about 30 cookies, crushed)
1/4 cup butter or margerine, melted
1/2 gallon Blue Bell Coffee ice cream, slightly softened
1 (16 oz.) container ready-to-spread chocolate frosting
1 (8 oz.) container frozen whipped topping, thawed
1/4 cup sliced almonds, toasted
Combine cookie crumbs and butter; press itno bottom of a 13x9x2 inch dish or pan. Set aside. Cut ice cream into slices; arrange slices over crust, cutting to fit. Spread evenly with frosting or whipped topping. Sprinkle topping with almonds. Freeze 1 hour. Cover and return to freezer. Remove freom freezer 20 minutes before serving.
Yield 12 to 15 servings
