ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apricot Pecan Ice Cream Cups

Yield

6 Servings

Ingredients

  • 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

How to Make It

  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.