Scoops of Ice Cream Pie
1 c. chocolate wafer crumbs (about 16 wafers)
2 pints vanilla ice cream, divided
½ c. chopped almonds
¼ c. melted butter or margarine
Fresh mint, optional
Soften 1-pint ice cream. Combine cookie crumbs, nuts & butter. Press onto bottom and up sides of 9” pie plate. Spread with softened ice cream. Cover and freeze until firm. Scoop remaining ice cream into small balls; pile into crust. Cover and freezer 10 minutes before serving. Arrange raspberries between scoops. Garnish with mint if desired. Yield: 6-8 servings.