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

Combine almonds, butter, crumbs, and extract. Mix well. Set aside 1/4 cup of crumb mixture for top. Press 1/2 of remaining crumb mixture over bottom and sides of 8 inch pie pan.

Spoon 1/2 of ice cream over crumbs. Drizzle 1/2 apricot preserves over ice cream and sprinkle remaining 1/2 crumb mixture. Add the rest of the ice cream and drizzle last half of preserves. Sprinkle with the 1/4 cup of crumb mixture set aside for top. Freeze.