1/3 c. toasted almonds, chopped (I use 1/2 c. pecans)
3 tbsp. melted butter
1 c. fine vanilla wafer crumbs
1 tsp. almond extract
3 pts. vanilla ice cream, softened
1 (12 oz.) jar peach or apricot preserves

Combine first 4 ingredients; mix well. Save 1/4 cup of mix for top. Sprinkle 1/2 of remaining mix over bottom of 8 inch square pan that has been lined with foil. Spoon 1/2 of ice cream over mixture; drizzle with 1/2 the preserves and sprinkle with remaining crumb mixture. Repeat to use remaining ice cream and preserves. Sprinkle reserved 1/4 cup crumb mixture over top. Store in freezer.