APRICOT-ALMOND ANTARCTICA

Apricot-Almond Antarctica image

Almonds add nutty crunch to the cookie crumb layers in this ice cream dessert from Marcy McReynolds of Nixa, Missouri. "A friend brought us this special treat when she and her husband came over for dinner," Marcy notes. "The combination of almonds and apricots remains in a family favorite."

Provided by Taste of Home

Time 10m

Yield 16-20 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 301 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 141mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.