Instructions: Crush wafers and mix with 1/4 cup butter. Press into 9-inch pie pan to form crust. Chill thoroughly or bake at 350F 7 minutes, then chill. Pack ice cream into chilled crust, smoothing surface. Freeze until firm.

(Freezing before adding sauce is essential to keep fudge from slipping off.) To make fudge sauce, melt chocolate and 1/2 cup butter together.

Remove from heat and blend in milk alternately with powdered sugar. Bring to boil over medium heat, stirring constantly. Cook, stirring, 8 minutes or until thickened and creamy. Remove from heat and stir in vanilla. Pour 3/4 cup sauce evenly over frozen pie and freeze until ready to serve. To serve, top with dollops of whipped cream and sprinkle with almond slices.

Store remaining sauce in refrigerator and use as desired.

Note: Canned fudge sauce is used by restaurants, but you may use the one given here or any other recipe.

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