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Apricot Pecan Ice Cream Cups



  • 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. 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. 


  3. 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.


  5. 3 LET stand at room temperature 5 minutes before serving.