Tortoni Cake

• 1 pkg. (11 oz.) vanilla wafers (about 88 wafers), coarsely crushed (about 5 cups)
• 1 cup PLANTERS Slivered Almonds, toasted
• 1-3/4 qt. (7 cups) vanilla ice cream, softened
• 1/2 cup caramel ice cream topping

1. Sprinkle 1 cup wafer crumbs and 1/3 cup nuts onto bottom of 9-inch springform pan; cover with half the ice cream.
2. Repeat layers.
3. Top with remaining crumbs and nuts; press into ice cream with back of spoon to secure.
4. Freeze 4 hours.
5. Remove side of pan before cutting dessert into wedges to serve.
6. Drizzle with caramel topping.

vanilla wafers, vanilla ice cream, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/tortoni-cake-120214.aspx (may not work)