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.