Ingredients
1-1/2 cups ground almonds3/4 cup crushed gingersnap cookies (about 15 cookies)1/3 cup butter, melted2 pints pineapple-coconut or vanilla ice cream, softened2 pints lime sherbet, softenedWhipped topping, optional
Preparation
In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes.
Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
Remove from the freezer 10 minutes before serving. Garnish pieces with whipped topping if desired.
