Title: Carmel crunch pie with hot fudge topping
 Categories: All ready, Bobbie's no, Chocolate, Desserts
      Yield: 1 Servings
 
    1/2 c  Chopped Almond Roca or Heath
           -Bar; (3 ounces)
    1/2 c  Toasted almonds; chopped
      1 qt Vanilla ice cream; slightly
           -softened
    1/2 c  Coffee liqueur
      2 tb Amaretto; (optional)
      1    Chocolate water pie crust;
           -purchased or homemade
      1 c  Caramel ice cream topping
      1    Jar hot fudge topping
 
  Combine Almond Roca and almonds; set aside. In a large bowl, working
  quickly, stir liqueur and amaretto into ice cream. Spoon half the ice
  cream mixture into prepared crust. Pour caramel topping over ice
  cream, sprinkle with half the toffee/nut mixture. Top with remaining
  ice cream; smooth. Freeze for at least 2 hours. Spoon Hot Fudge
  Topping over and sprinkle with remaining toffee/nut mixture. Slice
  into serving pieces, serve immediately. Makes 8 servings. Recipe from
  Kamora Imprted Coffee Liqueur eGG Foodday MC formatting by
  bobbi744@sojourn.com
  
  Recipe