Toasted Almond Ice Cream Cake

• 1 pkg. (10 oz.) square shortbread cookies, coarsely crushed (about 3 cups crumbs), divided
• 1 cup PLANTERS Slivered Almonds, toasted, divided
• 1/2 gal. (2 qt.) vanilla ice cream, softened, divided

1. Sprinkle 1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture.
2. Repeat all layers.
3. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure.
4. Cover.
5. Freeze at least 4 hours.
6. Remove side of pan.
7. Cut dessert into 16 slices to serve.
8. Store leftover dessert in freezer.

shortbread cookies, vanilla ice cream

Taken from www.kraftrecipes.com/recipes/toasted-almond-ice-cream-cake-56378.aspx (may not work)