Almond-Caramel Ice Cream Cake

• 1 pkg. (11 oz.) vanilla wafers, coarsely crushed
• 1 cup PLANTERS Slivered Almonds, toasted
• 1 container (1.75 qt.) vanilla ice cream, softened, divided
• 1/2 cup caramel ice cream topping, divided

1. Sprinkle 1 cup of the wafer crumbs and 1/3 cup of the almonds onto bottom of 9-inch springform pan; top with half of the ice cream.
2. Drizzle with 1/4 cup of the caramel topping.
3. Repeat layers of the wafer crumbs, almonds and ice cream.
4. Top with remaining wafer crumbs and almonds; press into ice cream with back of spoon to secure.
5. Drizzle with remaining caramel topping; cover.
6. Freeze at least 4 hours.
7. Remove side of pan before cutting dessert into wedges to serve.
8. Store any leftover dessert in freezer.

vanilla wafers, vanilla ice cream, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/almond-caramel-ice-cream-cake-106941.aspx (may not work)