1/2 c. chopped almonds, lightly toasted 1 (2 1/4 oz.) bag slivered = 1/2 c.
3 tbsp. melted butter
1 c. crushed vanilla wafer crumbs (22-23 wafers)
1 tsp. almond extract
1 (18 oz.) jar apricot preserves
3 pt. softened premium vanilla ice cream

Chop slivered almonds. Toast in oven stirring often to prevent over browning. Mix almonds, crumbs, extract and butter. Reserve 1/2 cup for topping.

Sprinkle 1/2 of crumbs on bottom of 9 inch square pan. Next, layer half of ice cream and then half of preserves. Repeat with second layer of crumb mixture, ice cream and preserves. Sprinkle reserved 1/2 cup crumb mixture on top. Freeze.

Serves 12.