1 1/2 c. crushed vanilla wafers
1/3 c. melted butter
2/3 c. toasted almonds, sliced
1 tsp. almond flavoring
1/2 gal. vanilla ice cream
20 oz. apricot jam

Mix crushed wafers, melted butter, almonds and almond flavoring, reserving 1/3 c. for topping. Using a 9 x 13-inch pan, press half of the mixture in the bottom firmly. Add half of ice cream. Put in freezer to refirm ice cream. When firm, coat with about 10 oz. of apricot jam. Repeat layers and top with reserved crumb mixture. Freeze. Cut in squares or serve in sherbet glasses and top each with a cherry, if desired.

Makes 12 servings.