1 quart vanilla ice cream, slightly softened

1 (9-inch) purchased chocolate-cookie pie crust or graham-cracker pie crust

1/3 cup purchased chocolate syrup (in squirt bottle)

2 tablespoons toasted almonds, chopped

2 (6-ounce) containers blueberries

2 (6-ounce) containers raspberries

2 (6-ounce) containers blackberries

2 tablespoons water

2 tablespoons brown sugar

1. Spoon ice cream into crust; smooth top.

2. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD:

Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.

3. Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over pie wedges.