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2/3 c. chopped almonds 5 Tbsp. butter 60 vanilla wafers, crushed finely 5 cups vanilla ice cream, softened 1 cup whipping cream 5 cups orange sherbet, softened orange peel curls, optional Toast almonds in skillet for 2 minutes. Remove. Reserve 2 Tbsp. for topping. Add butter to remaining almonds. Stir until butter is melted. Add the wafers. Mix and press in ungreased 9x13 pan. Cool 10 minutes. Spoon ice cream and sherbet in large bowl. Stir until partially blended. Spoon over crust. Smooth top. Cover and freeze at least 4 hours. Cut in squares to serve. Top with whipped cream and almonds. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |