Apricot Tortoni

by Sue Silver

1/2 c. slivered almonds
4 Tbs. melted margarine
1/2 tsp. almond extract
1 1/2 c. vanilla wafer crumbs
3 pints (6 c.) vanilla ice cream
1 jar (10 oz.) apricot preserves

Toast almonds in margarine and mix with crumbs and almond extract. In 9″ x 9″ pan press crumb mixture. Save back 1/2 c. of crumb mixture to sprinkle on top. Put in 350° oven for about 10 min. Layer 1/2 of ice cream, preserves and 1/2 of ice cream on crumbs in pan.
Sprinkle remainder of crumbs on top. Freeze until ready to serve. May be made several days ahead of time.