Boysenberry Truffle Ice Cream Pie

Easy and sooo yummy. Got this recipe when I worked at Knott's Berry Farm. "Cooking" time is chilling time. Shortbread cookie crumbs should total the 1 1/2 cup, its hard to get the recipe to write up that way. Also note the divided use of the jam.

• Ready In: 4 hrs 20 mins
• Serves: 8
• Yields: 1 pie

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

Directions

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