INGREDIENTS

1. 1 3/4cups slicednatural almonds
2. 1 (8 1/2 ounce)packagechocolate wafer cookies
3. 2tablespoonssugar
4. 6tablespoonsbutter, melted
5. 1/2gallonpeach ice cream
6. 1pintraspberry jam
7. 1/2gallonpeach ice cream
8. 1pintraspberries

DIRECTIONS

1. Spread almonds in a single layer on baking sheet.Bake at 350 for 5 to 8 minutes, stirring until golden.Cool.Combine 1 1/2 cup almonds, choclate cookies and sugar in food processor.Process to fine crumbs.Blend in butter.Press crumbs into bottom and sides of an 8-inch spring form pan.Freeze until firm.Spread jam over cookie crust.Fill with softened ice cream.Freeze until firm.Serve topped with raspberries that have been rinsed and drained or melba sauce and remaining 1/4 cup sliced almonds.
2. *Melba Sauce under another entry.