1 56-ounce container VELVET Supreme Lemon Meringue Pie Ice Cream
1 5-ounce package dessert cake shells
1 6-ounce jar lemon curd
1/4 cup toasted sliced almonds

Place each cake shell on a serving dish. Spoon approximately 2 teaspoons of Lemon curd into each nest. Top with a scoop of Velvet LEMON MERINGUE PIE Ice Cream. Drizzle another teaspoon of lemon curd over the ice cream and top with the toasted almonds.

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