Creamy Frozen Orange Squares

 

2/3

cup coarsely chopped blanched almonds

5

tablespoons butter

60

vanilla wafer cookies, finely crushed (2 cups)

5

cups vanilla ice cream (from 1/2 gallon), softened

5

cups orange sherbet (from 3 pints), softened

1/2

pint (1 cup) whipping cream, whipped

Orange peel curls, if desired

• 1 In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
• 2 Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
• 3 In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
• 4 To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.