Polar Bear Pie

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
Press 1 cup of dough onto the bottom of a greased 9-in. pie plate. Bake at 350u0b0 for 15-18 minutes or until the edges are golden brown. Cool completely on a wire rack.
On a lightly floured surface, roll out remaining dough to a 1/4-in. thickness. Cut out one 2-in. x 1-1/4-in. rectangle. Using a 4-in. bear cookie cutter, cut out three bears.
Bake at 350u0b0 for 8-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack to cool completely. Save dough scraps for another use. Spread the ice cream over the cooled crust; cover and freeze until set.
Meanwhile for icing, in a bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Frost bears and rectangle; set aside to dry.
Using a new, unused fine paintbrush or a toothpick, paint eyes, nose and scarf on each bear with food coloring. Paint "North Pole" on rectangle; attach to peppermint stick with icing. Let dry.
Remove pie from freezer 15 minutes before serving. For icebergs, place one small and three large dollops of whipped topping on pie. Just before serving, insert bears into topping. Insert sign into ice cream.