1 56-ounce container VELVET Supreme Lemon Crème Pie Ice Cream1 5-ounce package dessert cake shells1 6-ounce jar lemon curd1/4 cup toasted sliced almonds
1) Place each cake shell on a serving dish.
2) Spoon approximately 2 teaspoons of Lemon curd into each nest.
3) Top with a scoop of Velvet LEMON CREME PIE Ice Cream.
4) Drizzle another teaspoon of lemon curd over the ice cream and top with the toasted almonds.