1 1/2 cups vanilla wafer crumbs
1/4 cup chopped toasted almonds
1/3 cup Amaretto di Saronno liqueur
1/3 cup finely chopped mixed candied fruits
1/3 cup melted butter or margarine
1 quart vanilla ice cream
1 cup heavy cream
2 tablespoons Amaretto di Saronno liqueur
1 pound marzipan fruits or 2 cups assorted fruits: strawberry halves, green seedless grapes, maraschino cherries, peach slices, pineapple chunks, banana slices or plum slices
Fresh mint leaves or crystallized mint leaves, optional
Candied mimosa and violets, optional
In a bowl, mix crumbs, almonds and butter. Press mixture firmly into an ungreased 9 inch pie pan. Chill. Soften ice cream and stir in 1/3 cup Amaretto di Saronno and fruits. Pour mixture into chilled pie shell. Freeze until hard. In a bowl, mix heavy cream, 2 tablespoons Amaretto di Saronno liqueur; beat until stiff. Pile whipped cream in mounds around the outer edge of pie. Freeze until ready to serve. Decorate pie with marzipan or fruits pressed into whipped cream. Add mint leaves, mimosa and violets if desired. Serve at once.
Makes 1 (9 inch) pie.