Ingredients
12 ounces vanilla wafers, crushed
1-1/3 cups slivered almonds, toasted
1/2 cup butter, melted
1 tablespoon almond extract
6 cups vanilla ice cream, softened
18 ounces apricot preserves
Directions
In a large bowl, combine the wafer crumbs, almonds, butter and extract. Pat a third into an ungreased 13-in. x 9-in. pan. Freeze for 15 minutes.
Carefully spread half of the preserves over the crust, follow with half the ice cream over crust. Spoon the other half of the preserves over the ice cream, follow with remaining ice cream. Sprinkle with half of the remaining crumb mixture. If you can reserve a few spoonfuls of preserves, dollop that on there too. Freeze for 20-30 minutes. May be frozen for up to 2 months.
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