1/3 to 1/2 c. chopped (or packaged sliced) almonds
3 tbsp. melted butter
20 plain vanilla cookies, crushed
1 tsp. almond extract
3 pts. vanilla ice cream, softened
1 jar (12 oz.) apricot preserves

Mix almonds, butter, cookie crumbs and extract. Sprinkle 1/3 of mixture on bottom of 8 inch square pan. (1 inch high). Layer 1/2 of the ice cream, 1/2 of preserves and 1/3 of crumbs. Repeat layering ending with final 1/3 of crumbs on top. Freeze. Serves 9 to 12.