1/3 c. chopped, toasted almonds
4 tbsp. melted butter
1 1/2 c. vanilla wafer crumbs
1 tsp. almond extract
3 pts. vanilla ice cream
1 (12 oz.) jar apricot or peach preserves, warm slightly if too thick

Combine almonds, butter, crumbs, and extract; mix well. Save 1/2 cup for topping. Sprinkle half of remaining crumbs over bottom of an 8 inch square pan lined with foil. Spoon 1/2 the ice cream over crumb mixture. Drizzle with 1/2 the preserves. Sprinkle with remaining crumbs. Repeat to use remaining ice cream and preserves. Sprinkle reserved 1/2 cup crumbs mixture over top. Store in freezer until ready to use. Cut into squares and garnish with whipped cream and a peach slice.