Ice Cream Cone Pie - slivered almonds

Method

• Preheat oven to 350°.
• Place almonds on baking sheet and toast, stirring occasionally until lightly browned (10 to 12 minutes). Cool completely.
• Crush cones into small pieces using rolling pin and waxed paper.
• Place almonds and chopped cones in a medium size bowl.
• Stir chocolate chips and butter in small, heavy saucepan over low heat until melted.
• Pour over cones, stirring to coat evenly.
• Press 1/3 of crumb mixture evenly over bottom of 9-inch pie plate.
• Spread half of the ice cream over.
• Repeat with 2 more layers of crumbs and ice cream, ending with crumbs on top; press down on crumbs with hands to help adhere.
• Cover with foil and freeze until firm.
• The pie may be frozen up to 1 month, if desired.