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Steps
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.
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Make this dessert and freeze it up to four days ahead of time. Transfer it to the refrigerator and let it soften 20 minutes before cutting and serving.
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