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

Combine almonds, butter, crumbs, and extract; mix well. Set aside 1/4 cup of the crumb mixture for top. Sprinkle half remaining crumb mixture over bottom of 8 inch square pan or Pyrex dish that has been lined with foil. Spoon half the ice cream over crumb mixture; drizzle with half the preserves and sprinkle with remaining crumb mixture.

Repeat to use the remaining ice cream and preserves. Sprinkle reserved 1/4 cup crumb mixture on top. Store in freezer until ready to serve. Cut into squares. Makes 9 servings.