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.
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