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Delicious, frozen
treat...
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1/3
cup |
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chopped almonds |
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3
Tbs |
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butter, melted |
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1
1/3 cup |
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vanilla wafer crumbs |
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1
tsp |
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almond extract |
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3
pints |
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vanilla ice cream, softened |
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12
oz |
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jar
apricot preserves |
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1
cup |
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whipping cream (cool whip or whipped
fresh cream) |
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4
Tbs |
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granulated sugar |
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1
tsp |
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vanilla extract |
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1 |
In sauté
pan, toast almonds in butter. |
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2 |
In medium
bowl, mix almonds, crumbs and almond extract.
Press 1/3 of the crumb mixture on the bottom of
a 9x9" baking pan. Spoon on a layer of ˝ the ice
cream; drizzle ˝ of the preserves on top of the
ice cream. Repeat layers of crumbs, ice cream
and preserves once more. End with crumb mixture
on top. Freeze for several hours until firm. |
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3 |
On the day
that you are ready to serve, remove dessert from
the freezer. Mix whipped cream with sugar and
vanilla, and spread on top of the frozen
dessert. Cover with plastic wrap and return dish
to freezer until cream layer is frozen also. Cut
into squares to serve. |
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Servings: 10 |
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Cooking Tips |
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*To make crumbs out
of vanilla wafers, place cookies in a large freezer
ziploc (thicker than a regular one), and pound with a
meat tenderizer until crumbly (or use food processor). |
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