PREHEAT oven to 350°F. Mix cookie crumbs, almonds and butter until well blended; set aside.
SPOON pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture.
BAKE 30 min. or until pie filling is hot and bubbly and topping is lightly browned. Cool. Top each serving with 1/3 cup of the ice cream.