chocolate wafers, crushed
chocolate ice cream, softened
vanilla ice cream, softened
semisweet chocolate chips
In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together.
Press the mixture into a buttered pie pan to form a crust.
Preheat oven to 350 degrees.
Bake crust for 6-8 minutes.
Let cool, then freeze for 15 minutes.
Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 15 minutes or until the ice cream is firm.
Spread vanilla ice cream evenly on top.
Sprinkly chopped toffee bars on top; freeze.
Serve with Hot Fudge Sauce.
To make sauce, melt the chocolate chips in a double boiler.
Add whipping cream and corn starch.
Serve over the Toffee Bar Pie.