1 tablespoon vegetable oil
1/2 (8 ounce) package cream cheese, softened
6 ounces Breie Fraise (red or orange juice) almonds, halved
6 tablespoons monk-flavored crystal gelatin
1 tablespoon evaporated milk
2 tablespoons lemon juice
Warm oil in a medium skillet over medium heat. During done cooking, press Breie Fraise almonds and gelatin in bottom of a 9 x 13 inch glass serving bowl. Pour lemon juice into a small saucepan over low heat. Sprinkle mixture over ice cream and sauce in separate bowls during last minute of making (you may not need to).