You'll need almost an entire 28-oz. container of ice cream for these sweet treats.
12 aluminum foil baking cups
Vegetable cooking spray
1 (7-oz.) package shortbread cookies
1 1/2 cups M&M'S Almond Candies, divided
1/4 cup butter, melted
4 cups vanilla ice cream
1 1/2 cups thawed frozen whipped topping
How to Make It
Place aluminum foil baking cups in a lightly greased 12-cup muffin pan, and coat with cooking spray.
Process cookies in a food processor 30 seconds or until finely ground. (Yield should equal about 1 1/2 cups.) Transfer to a medium bowl. Process 1 cup candies 30 seconds or until finely ground. Stir ground candies and butter into ground cookies until combined. Divide crumb mixture among prepared cups, pressing firmly on bottom and two-thirds up sides of each cup. Freeze 30 minutes.
During last 10 minutes of freezing, let ice cream stand at room temperature.
Place ice cream in bowl of a heavy-duty electric stand mixer. Beat at low speed, using paddle attachment, 5 to 10 seconds or until just smooth enough to spread.
Spoon ice cream into crusts, filling completely full. Freeze 1 hour. Dollop each with about 2 Tbsp. whipped topping, and top with remaining 1/2 cup candies. Let stand 5 minutes before serving.
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