I had to write quick review after making this on the weekend. It was very easy to make and my daughter kept opening the freezer to show it off to our guests. I used a 10 inch springform pan. Pick a good vanilla ice cream for your base. Use your instinct for the amount of caramel and almonds. I did slightly warm up the caramel in a glass measuring cup for ease of pouring/distributing over the top. It was very much enjoyed by all!
I used a 10-inch springform and used slightly more ice cream, caramel and toasted almonds. After a couple of hours in the freezer, I precut slices with a sharp knife dipped in hot water. Placed it back in the freezer until ready to serve. Turned out beautiful and tasted delicious! I will definitely be making it again.
This was very good tasting but it did not get as high as the picture shows nor did it get solid as the picture shows. Don't know if anyone else had a problem but the dessert would not get hard and I even had it in the freezer for 2 days.
This was amazing- easy and makes a great impression. My springform pan needed more ice cream- I used 3 quarts. Loosen the edges with a knife before removing for really smooth edges.
JuicyGirl, that was my first thought, too!
Sorry but the picture and the instructions don't match.