1/3 c. toasted almonds, chopped
3 tbsp. butter, melted
1 c. fine vanilla wafer crumbs
1 tsp. almond extract
3 pts. vanilla ice cream, softened
1 jar (12 oz.) apricot OR peach preserves

Combine almonds, butter, crumbs and extract and mix well. Save 1/4 cup for the top. Sprinkle half of remaining mixture in 8 inch square pan lined with aluminum foil. Spoon 1/2 of ice cream over crumbs. Drizzle with half the preserves and sprinkle with the remaining mixture. Repeat to use ice cream and preserves. Put reserved 1/4 crumb mixture over top. Store in freezer.