and a whipped cream layer, topped with chopped pecans. No baking required.
To form crust: mix crushed cookies with melted butter and press into bottom and sides of a 10 inch pie plate. Chill. In a saucepan over low heat, melt butter and chocolate. Remove from heat and stir in granulated sugar and salt. Add evaporate milk gradually. Cook over low heat, blending well, about 4 minutes. Remove from heat. Add vanilla and almond extract and set aside to cool. When crust is chilled and sauce is cooled, set ice cream out to soften - about 15 to 20 minutes. Fill the pie crust with softened ice cream. Set in freezer until ice cream hardens. Beat whipping cream until it holds a peak. Beat in confectioner's sugar. (I use Cool Whip). Spread cool chocolate sauce over the ice cream layer. Mound the top with whipped cream and sprinkle with pecans. Store in freezer. Thaw a few minutes before slicing.
