Beverly Gottfried's kitchen in Candler, NC is a popular spot when she serves up this deluxe dessert on hot summer days. Garnished with raspberries, each slice features smooth vanilla ice cream piled on a nutty chocolate crust. Eliminate last-minute fuss by preparing and freezing this pretty pie ahead of time.

Plan ahead...........needs to freeze

2	pints	Vanilla ice cream, divided
1	C	Chocolate wafer crumbs (about 16 wafers)
1/2	C	Chopped almonds
1/4	C	Butter or margarine, melted
		Fresh raspberries
		Fresh mint, optional

• Soften 1 pint of ice cream.
• Combine the cookie crumbs, nuts and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Spread with the softened ice cream. Cover and freeze until firm.
• Scoop remaining ice cream into small balls; pile into crust. Cover and freeze for up to 2 months.
• Remove from the freezer 10 minutes before serving. Arrange raspberries between scoops. Garnish with mint if desired.

  Yield: 6-8 servings.