Mocha Almond Fudge Ice Cream Torte

Combine 1-1/2 cups (375 mL) cookie crumbs with margarine, then press into a medium size spring-form pan; freeze 15 minutes. Meanwhile, heat chocolate, sweetened condensed milk and espresso in small saucepan over low heat, stirring frequently, until chocolate is melted; let cool about 15 minutes. Spoon 1/2 Breyers® Creamery Style™ Chocolate Ice Cream into prepared pan, pressing to form an even layer. Evenly top with chocolate mixture, then sprinkle with 1/2 cup (125 mL) almonds. Freeze 15 minutes or until chocolate is set. Spoon in remaining Ice Cream, pressing to form and even layer. Cover and freeze 4 hours or until ready to serve. Just before serving, remove sides from pan and coat sides of torte with remaining cookie crumbs. Sprinkle top with remaining 1/4 cup (50 mL) almonds.