|Almonds||1⁄3 Cup (5.33 tbs), chopped|
|Butter||3 Tablespoon, melted|
|Almond extract||1 Teaspoon|
Toast almonds in butter, then mix with crumbs and extract.
In 9-inch square pan press layer of crumb mixture, then layer of ice cream, drizzle apricot preserves over top; then repeat layers of crumb mixture, ice cream and preserves, ending with crumb mixture.
This is usually 3 layers of crumbs, 2 of ice cream and 2 of preserves.
Freeze several hours until firm.
Cut in squares, and top with cream, if desired.