Nutty Chocolate Caramel Mud Pie
2 C. sliced toasted almonds
1 C. caramel
2 quarts chocolate ice cream
2 cups dark chocolate chunks
2 1/2 C. cookie crumbs or graham crackers
2 T. butter
1/2 C. light brown sugar
For crust, line pan with parchment paper. Remove cream center from cookies and grind with brown sugar, half cup almonds and cookies until coarse. Add butter, mix and line spring pan to make a crust.
For pie, create layers starting with the chocolate ice cream, then caramel and chocolate chunks. Layer the pie twice and top with the remaining toasted almonds.
Garnish with whipped cream, shaved chocolate, fresh mint and a cherry. Put in freezer overnight.
Serves 8 to 10 people.