1 pint strawberry ice cream, softened (not melted)
1 9 inch graham cracker pie crust
1 c toffee bits
1 c heavy whipping cream, chilled
1/2 c powdered sugar
1/2 tsp almond extract
chocolate sauce and fresh strawberries (optional garnish)
Spread half of softened ice cream across bottom of prepared crust (drop it in small flat portions)
Smooth with rubber spatula
Sprinkle 1/2 c toffee bits over top of ice cream layer
Add another layer of ice cream and toffee using the rest of each.
Place in freezer while preparing whipped topping
Combine whipping cream, powdered sugar and extract in large bowl.
Beat until cream holds soft peaks.
Remove pie from freezer and top with whipping cream; spread evenly over pie
Cover with plastic wrap and freeze until frozen, at least 3 hours or up to one or two weeks.
After pie is frozen you can also cover with foil on top of the plastic wrap
Soften pie slightly before cutting and serving.
Serve with fresh strawberries on each piece and drizzle with chocolate sauce.
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