This is one of my favorite summertime dessert recipes. It is so light and refreshing and easy, and everyone loves it. It is the perfect ending for a ladies’ luncheon or brunch or dinner party. This dessert recipe is from our previous food editor Mary Leigh Furrh who shared some amazing recipes over the years. I have prepared it in the 9-inch square dish as the recipe calls for or just layered it in a beautiful crystal dish for a special presentation. Either way, it is wonderful. Try it; you will love the combination of flavors!
1/3 cup chopped almonds
3 tablespoons butter, melted
1 1/3 cup vanilla wafer crumbs
1 teaspoon almond extract
3 pints vanilla ice cream, softened
1 (12-ounce) jar apricot preserves
1 cup whipping cream
4 tablespoons sugar
1 teaspoon vanilla
In a skillet, lightly toast almonds in butter. In a bowl, stir together almonds, crumbs, and almond extract. Press a third of mixture on bottom of a 9-inch square baking dish. Spoon on a layer of half of the ice cream, and drizzle half of preserves over ice cream. Repeat with a third of crumb mixture, remaining half of ice cream, remaining half of preserves, and end with remaining third of crumb mixture on top. Cover with plastic wrap, and freeze for several hours up to 5 days. One hour before serving, prepare sweetened whipped cream. With a mixer, beat whipping cream until soft peaks, beat in sugar, 1 tablespoon at a time. Beat in vanilla. Spread over dessert, and return to freezer for 1 hour before serving.
Yield: 9 servings