Carmel Crunch Pie

• 1/2 cup (3 ounces) chopped Almond Roca or Heath Bar
• 1/2 cup toasted almonds, chopped
• 1 quart vanilla ice cream, slightly softened
• 1/2 cup coffee liqueur
• 2 tablespoons amaretto (optional)
• 1 chocolate water pie crust, purchased or homemade
• 1 cup caramel ice cream topping
• 1 jar hot fudge topping

Instructions:
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.

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