-
1
Put berries (& liquid), sugar, and cornstarch in a medium saucepan and toss until cornstarch is completely dissolved.
-
2
Bring to a boil over medium-high heat, and continue boiling for one minute to thicken, stirring constantly.
-
3
Remove from heat -- stir in almond extract -- let cool completely.
-
4
While berries are cooling, place whipped topping a medium bowl, sift cocoa over it, and gently fold in until well blended.
-
5
Spoon half of raspberry mixture evenly over chocolate crust.
-
6
Gently spoon ice cream on top, being careful not to disturb raspberry mixture (I recommend you to let the ice cream sit out for a while to soften.
-
7
It's easier to mound).
-
8
Top mounded ice cream with chocolate whipped topping, spreading evenly.
-
9
Cover loosely with aluminum foil (but use toothpicks on top and sides first to prevent wrap from sticking).
-
10
Freeze until firm - at least four hours, but longer if you want.
-
11
(Cook time noted is actually freeze time!
-
12
).
-
13
To serve: Slice pie.
-
14
Dust cocoa powder over each piece and drizzle with any remaining raspberry sauce.
-
15
Store leftover sauce in fridge and pie in freezer.
-
16
Enjoy!
