Prepare and cool fudge sauce (link to recipe below).

Preheat oven to 350℉. Process graham crackers, toasted almonds, and 3 tablespoons sugar in a food processor until finely ground.

Add melted butter; process mixture until moist crumbs form.

Form crust by pressing graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2¾-inch-high sides.

Bake crust until edges are golden, about 12 minutes. Cool crust completely.

Scoop and spread 2 cups softened ice cream in crust. Spoon ¾ cup cooled Fudge Sauce over top.

Freeze about 10 minutes or until sauce is set. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.

Repeat layering with 2 cups ice cream, then ¾ cup sauce, and again, freeze until sauce is just set. Spread remaining 2 cups ice cream over top.

Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.

Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat.

Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake.

Broil until marshmallow creme is just toasted.  Cover with warm fudge sauce.  Top with marshmallows and oreos and drizzle more chocolate sauce for garnish.  

Loosen with knife and remove pan sides.

Cut cake into wedges. Serve immediately with warm fudge sauce