1 1/2 cup sugar cones, (about 8 cones), coarsely chopped
1 cupFisher® Chef’s Naturals Sliced Almonds
2 cups mint chip ice cream
1/4 cup caramel topping
2 cups french vanilla ice cream
3 tablespoons hot fudge topping, melted
In bowl combine honey, butter, sugar cones and ¾ cups almonds; stir well.
Firmly press mixture into the bottom and along the sides of 9-inch pie plate. Freeze 30 minutes, or until firm. Layer softened mint ice cream evenly into crust; spread with caramel topping. Freeze 30 minutes or until firm.
Place softened vanilla ice cream over caramel topping. Cover; freeze 4 hours or until firm.
Before serving drizzle with hot fudge topping. Top with dollops of whipped cream and remaining almonds.