1/2 c. butter
1 c. flour
1/2 c. sugar
1/2 c. chopped slivered almonds

Melt butter, add remaining ingredients and cook 10-12 minutes until golden and crumbly. Reserve 3/4 for top. Pat rest into 9 inch springform pan. Freeze 3 hours.

FILLING:

1 c. chilled whip cream
1 qt. chocolate ice cream
1/4 c. golden rum

Beat cream until soft peaks form in a cold bowl. Soften ice cream and quickly, gently fold in whipped cream and rum.