1/2 c. chopped toasted almonds
3 tbsp. melted butter
1 c. crushed vanilla wafers
1 tsp. almond extract
2 pts. softened vanilla ice cream
1 (12 oz.) jar apricot or peach preserves
Whipped cream, optional

Combine almonds, butter, crumbs and almond extract, mix well. Save 1/4 cup of crumb mixture for top. Sprinkle half of the remaining crumb mixture over bottom of an 8 inch square pan that has been lined with aluminum foil.

Spoon half the ice cream over crumb mixture, drizzle with half the preserves and sprinkle with remaining crumb mixture. Repeat to use all the ice cream and preserves. Sprinkle reserved 1/4 cup crumb mixture over top. Store in freezer until ready to serve. Cut in squares and top with whipped cream. Serves 8.