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1. Line a 13x9x2-inch baking pan with foil, extending foil over short ends of pan. Butter foil; set pan aside. In a large bowl combine cereal and 3/4 cup of the almonds; set aside.
2. In a large saucepan heat butter over low heat until melted. Stir in marshmallows until completely melted. Remove from heat. Add cereal mixture to marshmallow mixture; stir gently to coat. Using a buttered spatula or waxed paper, press mixture firmly into prepared pan. Freeze for 10 minutes.
3. Let ice creams stand at room temperature for 5 minutes. Spread chocolate ice cream evenly over cereal layer in pan. Freeze about 30 minutes or until firm. Spread vanilla ice cream over chocolate ice cream layer; freeze about 30 minutes or until firm. Spread strawberry ice cream over vanilla ice cream layer. Sprinkle with remaining 1/2 cup almonds. If desired, sprinkle with chocolate pieces or drizzle with chocolate syrup. Cover and freeze about 4 hours or until firm.*
4. Using the edges of the foil, lift frozen mixture out of pan. Cut into about 1 1/2-inch squares. Let stand for 10 minutes before serving.