Ingredients
2/3
cup coarsely chopped blanched almonds
5
tablespoons butter
60
vanilla wafer cookies, finely crushed (2 cups)
5
cups vanilla ice cream (from 1/2 gallon), softened
5
cups orange sherbet (from 3 pints), softened
1/2
pint (1 cup) whipping cream, whipped
Orange peel curls, if desired
Preparation
In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.
