Cappuccino Ice Cream Pie
2 cups chocolate chip cookies -- about 22
1/4 cup butter -- melted
1 quart vanilla ice cream
1 cup malted milk balls -- coarsely chopped
1 quart coffee ice cream
2 cups thawed,frozen whipped topping
1/4 cup butterscotch carmel ice cream topping
2 tablespoons almonds -- coarsely chopped
Preheat oven to 350°. Combine cookies with melted butter. Mix well. Press into bottom of a springform pan. Bake 10 minutes; cool completely. Place in freezer until ready to fill.
Scoop vanilla ice cream into crust and press to form an even layer. Sprinkle with chopped candy. Scoop remaining ice cream over filling; press to form an even layer.
Spread half of the whipped topping over top of pie. Pipe a decorative border with remaining topping. Garnish with butterscotch topping and almonds.
Freeze at least 30 minutes or until ready to serve.