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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.