SPUMONI SUNDAE SLICES

Spumoni Sundae Slices image

Provided by @MakeItYours

Number Of Ingredients 7

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1/4 cup chopped slivered almonds
3 tablespoons margarine or butter
12 vanilla creme-filled finger sandwich cookies, crushed
1 quart (4 cups) spumoni ice cream, slightly softened
1/2 cup hot fudge ice cream topping
1/2 cup whipping cream, whipped
8 maraschino cherries with stems

Steps:

In medium skillet, toast almonds over medium heat for 2 to 3 minutes or until light golden brown, stirring frequently. Add margarine; cook until margarine is melted and almonds are golden brown, stirring constantly. Add cookie crumbs; mix well. Cool 15 minutes or until completely cooled.
Line 8x4-inch loaf pan with foil. Spread 1/2 cup cooled crumb mixture evenly in bottom of foil-lined pan; press down lightly. Evenly spread half of the ice cream over crumbs. Top with remaining crumb mixture; press down lightly.
Stir ice cream topping to soften. Spoon topping over crumbs; carefully spread almost to sides of pan. Evenly spread remaining half of ice cream over topping. Cover; freeze at least 4 hours or until firm.
To serve, unmold ice cream onto cutting board; remove foil. Cut into 8 slices; place on individual dessert plates. Top each serving with whipped cream and a cherry.