Instructions: Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9-inch spring pan to form a crust.

Take 2 ounces of fudge and spread on top of crumbs. Place 1/4 gallon of ice cream on top of fudge. Next, spread 2 ounces of fudge over ice cream then place 4 ounces of coconut. Place remaining ice cream on coconut and follow with 2 ounces fudge, 4 ounces almonds, and 4 ounces coconut as done before.

Top pie with whipped cream and remaining almonds and coconut. Place is deep freezer for 3 to 4 hours.

To Roast Coconut and Almonds: Place coconut on a metal sheet pan and put in oven at 350 degrees for approximately 3 1/2 minutes stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.

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