Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Sliced almonds 1 tb All-purpose flour
1/2 c Sugar 2 tb Milk
1/2 c Butter or margarine 1/2 ga Vanilla ice cream, softened

--------------------DARK CHOCOLATE SAUCE-------------------------
1/2 c Butter or margarine 1 pn Salt
4 oz Unsweetened chocolate 1 c Milk
1 1/2 c Sugar 1 ts Vanilla extract
1/2 c Cocoa

Combine first 5 ingredients in a heavy saucepan; bring to a boil
over medium heat, stirring constantly. Remove from heat, and set
aside.
Line a 15" x 10" x 1" jellyroll pan with aluminum foil; spread
almond mixture onto foil in a thin layer.
Bake at 350F for 7 minutes or until mixture turns a light golden
brown (do not overbake). Cool, remove from foil, and crumble.
Sprinkle half of almond mixture in bottom of a 10" springform pan.
Spoon ice cream evenly on top; sprinkle with remaining almond mixture,
pressing down slightly with back of a spoon.
Freeze 8 hours or until firm. Serve with Dark Chocolate Sauce.
Yield: 12 servings.

Dark Chocolate Sauce:
Melt butter and chocolate in a heavy saucepan over low heat,
stirring often.
Combine sugar, cocoa, and salt; stir mixture and milk into
chocolate mixture.
Bring just to a boil over medium heat, stirring constantly; remove
from heat, and stir in vanilla. Cool, stirring occasionally. Sauce
may be refrigerated for up to 1 week. Yield: 3 cups.

Note: Sauce thickens when refrigerated. To serve, microwave at HIGH,
stirring at 30-second intervals, until chocolate sauce reaches
drizzling consistency.

Peggy Fiest of Georgia, in November, 1994 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-12-95

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