1 c. flour
1/2 c. brown sugar
1/2 c. melted butter
4 eggs, separated
1 c. milk
1 tsp. almond extract
1 can ready to spread chocolate fudge frosting
1 c. heavy cream, whipped

Combine flour, sugar, almonds and butter. Mix until crumbly. Spread in 13 x 9 x 2 inch pan. Bake in preheated oven at 350 degrees. Stir once after 10 minutes. Cook until golden brown. Cool. Spread 2 cups of crumbs over bottom spring form pan. Reserve remaining crumbs for topping.

In a small pan beat egg yolks slightly over low heat. Remove from heat. Stir in extract. In a large bowl fold egg yolks mixture into frosting.

In a large bowl beat egg whites until stiff peaks form. Fold both egg whites and whipped cream into frosting mixture. Pour over crumbs in pan. Freeze 1 hour. Sprinkle with reserved crumbs. Freeze 4 hours or until form. If desired serve with additional whip cream.