1 1/2 c. sliced almonds
1 (9 oz.) pkg. chocolate wafer cookies
2 tbsp. sugar
6 tbsp. butter, melted
3 pts. favorite ice cream or yogurt
1 c. blueberries

Spread almonds in single layer in shallow pan. Toast in 350 degree oven for 5-10 minutes, stirring occasionally until lightly toasted. Cool. Combine 1 1/4 cups almonds, wafer cookies and sugar in food processor. Process to fine crumbs. Blend in butter. Press crumbs into bottom and sides of 9 inch springform pan and freeze until firm. Fill with softened ice cream and freeze until firm. Decorate with blueberries and remaining almonds before serving. Makes 8 servings.