In a small mixing bowl combine crushed vanilla wafers, melted margarine or butter, and almond extract; mix well. Reserve 1/4 cup of the crumb mixture. Press remaining crumb mixture in the bottom of a 2-quart square baking dish. Bake in a 375-degree oven for five minutes. Cool completely on a wire rack. Stir toasted almonds into the reserved crumb mixture; set aside.

Scoop ice cream into a chilled bowl. With the back of a spoon, stir and press ice cream against the side of the bowl until softened. Add apricot spread; stir just to marble. Spread ice cream mixture over the cooled crust. Top with reserved crumb mixture. Cover with foil. Freeze several hours or until firm. To serve, cut into squares.