1 1/4 cups graham cracker crumbs
1/3 bar melted sweet butter
Mix together and bake in pie dish at 350 degrees F for 8 minutes
In double boiler, place large bar of chocolate with almonds, a handful of almonds, 1/3 cup water, 2 heaping tablespoons instant coffee and let melt in pot. Stir occasionally. Spoon on to crust that has been cooled a little, so that almonds are spread evenly.
Refrigerate for about one hour or until set. Then, put 1/2 gallon softened ice cream over the chocolate mixture. Flavors that would be complimentary to this cake include butter crunch, butter almond, chocolate chip, and coffee.
Foil and freeze. Before ready to use, top with cool whip and chocolate shavings.
This cake is so delicious and easy to make. Your guests will think you spent hours making it.