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Apricot-Almond Antarctica
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1 package (12 ounces) vanilla wafers, crushed
1-1/3 cups slivered almonds, toasted
1/2 cup butter, melted
1 tablespoon almond extract
6 cups vanilla ice cream, softened
1 jar (18 ounces) apricot preserves
In a large bowl, combine the wafer crumbs, almonds, butter and
extract. Pat a third into an ungreased 13-in. x 9-in. pan. Freeze for
15 minutes. Carefully spread half of the ice cream over crust.
Spoon half of the preserves over the ice cream. Sprinkle with half of
the remaining crumb mixture. Freeze for 20-30 minutes. Repeat layers.
Freeze. May be frozen for up to 2 months.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |