Freeze: 2 hours
Combine first 3 ingredients. Spread ice cream mixture into an 8-inch square pan. Cover and freeze 2 hours or until firm.
Combine peach spread and 2 tablespoons amaretto in a small saucepan. Cook over low heat, stirring constantly, until peach spread melts; set aside, and keep warm.
Place 1 cookie in each of 10 (2 1/2-inch) muffin cups. Firmly press cookies against bottoms and up sides of cups. Brush cookies evenly with remaining 2 tablespoons amaretto; let stand 15 minutes.
Remove cookie cups from pan, and place on individual dessert plates. Scoop ice cream mixture into cookie cups. Drizzle evenly with peach spread mixture.
Cooking Light The Lazy Gourmet
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