In a medium bowl, mix the crushed cookies and butter until well blended.
Lightly press the crumbs onto the bottom and up the side of a 9 x 1 ¼ inch pie plate.
Chill in the refrigerator for 30 minutes.
Spread the softened ice cream evenly over the crust and freeze for at least one hour so that you can spread the topping over it without marbling.
Spread the hot fudge topping on top of the pie and sprinkle with the toasted almonds over the fudge. Freeze for at least 2 hours.
Remove from freezer and top with sweetened whip cream to serve.