Apricot Pecan Ice Cream Cups

Apricot Pecan Ice Cream Cups Recipe


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2/3 cup gingersnap cookie crumbs (12 cookies)
2 tablespoons butter, melted
1/2 cup Smucker's® Low Sugar™ Reduced Sugar Apricot Preserves
1/8 teaspoon almond extract
1-1/2 cups no sugar added butter pecan ice cream, slightly softened
3/4 cup sugar free whipped topping, thawed
1/4 cup finely chopped pecans


1 PLACE paper baking cups in 6 muffin cups. Combine crumbs and butter until evenly moistened. Press about 2 tablespoons evenly into each baking cup. 


2 STIR together preserves and almond extract. Spoon 1 tablespoon into each cup. Top with small scoop of ice cream. Put whipped topping in pastry bag. Swirl about 2 tablespoons whipped topping on each cup. Garnish with chopped pecans and 1/2 teaspoon preserves. Freeze 3 hours or overnight.


3 LET stand at room temperature 5 minutes before serving. 






Created date

November 2011