Boysenberry Truffle Ice Cream Pie - cooking recipe

Ingredients

1 1/2 cups shortbread cookies, crushed into crumbs
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup boysenberry jam, divided use (Knott's Berry Farm seedless)
6 ounces cream cheese, softened
1/2 cup chocolate chips, melted
3 cups vanilla ice cream, softened
1/3 cup almonds, toasted

Preparation

Combine crumbs and butter.
Press into 9 inch pie pan.
Blend together (only) 1/4 cup jam, cream cheese and melted chocolate.
Spread into bottom and up the sides of the crust.
Stir together ice cream and (only) 1/4 cup jam.
Spoon into pie to fill.
Place in freezer for 4 hours or until ice cream is firm.
Top with remaining jam and toasted almonds.