Esther Gould’s Mud Pie
by Cori Gould
1 cup Esther Gould’s Hazelnut Chocolate or Chocolate Spice Cookie Base
2 tbsp butter
4 cups coffee or mocha ice cream
1 jar Esther Gould’s Double Chocolate Fudge Sauce
1 cup whipping cream
½ cup slivered almonds
Combine Esther Gould’s base and butter – mix well.
Press into a 9 inch pie plate
Cover with soft ice cream and put into freezer until firm.
Top with Esther Gould’s Double Chocolate Fudge Sauce.
Store in freezer overnight
Top with whipped cream and slivered almonds
Serve on chilled plates with a chilled fork.