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.