AUGUST 18TH – ICE CREAM PIE

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 raspberries

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.