Combine melted butter with cookie crumbs. Press into a 9x13 inch pan. Bake at 350* for 8 min. let cool.
When crust is cooled; spoon softened almond ice cream over crust. Freeze until firm. In a small saucepan, mix evaporated milk and chocolate pieces. Stir constantly over low heat until chocolate melts. Beat in marshmallow creme. Cool.
Spread over almond ice cream. Let set in freezer until firm. Spread softened coffee ice cream over chocolate layer. Mix whipped cream, Kahlua, powdered sugar and spread over coffee ice cream. Top with slivered almonds. Serves 15-20 Enjoy!