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Recipe Summary test

Yield:
6 Servings
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Ingredients

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Directions

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  • PLACE paper baking cups in 6 muffin cups. Combine crumbs and butter until evenly moistened. Press about 2 tablespoons evenly into each baking cup.

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  • 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.

  • LET stand at room temperature 5 minutes before serving.

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