Ingredients
1/2
cup margarine or butter
1
cup all-purpose flour
1/2
cup chopped blanched almonds
1/2
cup sugar
2
tablespoons unsweetened cocoa
1/4
teaspoon salt
3
cups coffee ice cream, softened
3
cups chocolate ice cream, softened
1/2
teaspoon cinnamon
1/8
teaspoon cloves
2/3
cup hot fudge ice cream topping
2
tablespoons coffee-flavored liqueur
Preparation
Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan. Place in freezer for 10 to 15 minutes to cool.
Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix. Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm.
In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.
