1 c. sliced almonds
3 tbsp. melted butter
1 1/4 c. vanilla wafer crumbs
5 pts. vanilla ice cream
1 (28 oz.) jar mincemeat

Preheat oven to 375 degrees. Spread almonds in 10 x 15 inch baking pan. Bake for 5 minutes or until light brown, stirring several times. Cool to room temperature. Mix butter and vanilla wafer crumbs in bowl. Press onto bottom and side of greased 9 inch springform pan. Chill in freezer for 30 minutes or until firm.

Soften ice cream in refrigerator for 30 minutes. Combine ice cream and mincemeat in bowl; mix well. Spoon over prepared crust. Sprinkle with toasted almonds. Freeze, covered, until firm. Loosen from side of pan with knife dipped in hot water. Remove side of springform pan. Let stand at room temperature for 10 minutes. Yield: 16 servings.