Ice Cream Cone Pie

Preheat oven to 350°.

Place almonds on baking sheet and toast, stirring occasionally until lightly browned (10 to 12 minutes). Cool completely.

Crush cones into small pieces using rolling pin and waxed paper.

Place almonds and chopped cones in a medium size bowl.

Stir chocolate chips and butter in small, heavy saucepan over low heat until melted.

Pour over cones, stirring to coat evenly.

Press 1/3 of crumb mixture evenly over bottom of 9-inch pie plate.

Spread half of the ice cream over.

Repeat with 2 more layers of crumbs and ice cream, ending with crumbs on top; press down on crumbs with hands to help adhere.

Cover with foil and freeze until firm.

The pie may be frozen up to 1 month, if desired.