1 c. flour
1/2 c. packed brown sugar
1/2 c. ground almonds
1/2 c. butter, melted
4 eggs, separated
1/4 c. milk
1 tsp. almond extract
1 can (16.5 oz.) ready-to-spread chocolate fudge frosting
1 c. heavy cream, whipped

Combine flour, sugar, almonds and butter. Mix until crumbly. Spread in 13x9x2 pan. Bake in preheated 350 degree oven, stirring once, 10 to 15 minutes, until golden brown. Cool.

Spread 2 cups crumbs over bottom of ungreased 9 or 10 inch springform pan. Reserve remaining crumbs for topping.

In small saucepan beat egg yolks slightly; add milk. Cook and stir over low heat until thickened. Remove from heat. Stir in extract.

In large bowl, fold egg yolk mixture into frosting.

In large mixer bowl beat egg whites until stiff peaks form. Fold both egg whites and whipped cream into frosting mixture; pour over crumbs in pan. Freeze one hour. Sprinkle with reserved crumbs. Freeze four hours (overnight is better) until firm. Makes 12 servings.