Frozen Viennese Torte

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Desserts: Frozen Viennese Torte
Serves: 12-14

18 large cinnamon graham crackers
2 (2 ounce) packages slivered almonds
1/3 cup butter cut into small pieces
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
1 quart vanilla ice cream, softened
2 1/2 tsp ground cinnamon
1 (2 ounce) package slivered almonds, toasted
Amaretto-Cinnamon Sauce

Process graham crackers and 2 packages of almonds in bowl of food processor until crushed. Add butter, processing until blended. Firmly press mixture evenly onto bottom and 1 inch up sides of a 10 inch springform pan. Bake in preheated 375 degree oven for 10 minutes. Cool on wire rack. Spread the chocolate ice cream onto bottom and 1 inch up the sides of crust; freeze until firm. Spread coffee ice cream over chocolate; freeze until firm. Beat vanilla ice cream and cinnamon at low spead with electric mixer until blended; spead over coffee ice cream and freeze for 8 hours. To serve, sprinkle each slice with toasted almonds and drizzle with Amaretto-Cinnamon sauce.

Ingredients Amaretto-Cinnamon Sauce
3/4 cup amaretto
3/4 cup honey
1/4 teaspoon ground cinnamon

Combine all ingredients in small saucepan and cook over medium heat until thoroughly heated, stirring often. Remove from heat and cool to room temperature. Yields 1 1/2 cups