10 oz square shortbread cookies divided crushed ( 3 cups crumbs)
1 cup planters slivered almonds divided toasted
Equipment
frying pan
springform pan
Directions
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. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
Freeze at least 4 hours.
Remove side of pan.
Cut dessert into 16 slices to serve. Store leftover dessert in freezer.
