Instructions: Mix crumbs and butter; press into bottom and up sides of 9 inch springform pan.

Bake in 350F oven for 10 minutes or until browned. Let cool completely; freeze for 10 minutes

Meanwhile, soften half of the vanilla ice cream. Dissolve coffee in 2 teaspoons of water. Stir into softened ice cream. Return to freezer for 10 minutes. Spoon into pie crust, spreading evenly; cover and freeze for 30 minutes or until firm.

Meanwhile, soften remaining vanilla ice cream, spread over coffee ice cream. Cover and freeze until firm. Soften chocolate ice cream and spread over vanilla. Cover and freeze until firm. Sprinkle with almonds.

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