http://www.alcoa.com/reynoldskitchens/en/recipes/recipe_search.asp?Step=ShowRecipe&RecipeID=696
18 | Reynolds® Foil Baking Cups |
2 | cups loosely packed coconut macaroon cookie crumbs |
| (10 cookies, 2" diameter) |
1/4 | cup apricot preserves |
1/2 | teaspoon almond extract |
1/2 | gallon vanilla ice cream, slightly softened |
18 | maraschino cherries |
1/2 | cup sliced almonds |
| Reynolds Wrap® Heavy Duty Aluminum Foil |
PLACE Reynolds Foil Baking Cups in muffin pans; set aside.
COMBINE cookie crumbs, apricot preserves and almond extract. Stir with fork until crumbs are coated. Press one rounded tablespoon crumb mixture into bottom of each baking cup. Working quickly, spoon one scoop of ice cream into each baking cup. Top each dessert with a cherry and sliced almonds.
FREEZE until serving time. For freezer storage, cover with Reynolds Wrap Heavy Duty Aluminum Foil.
Number of Servings: 18
Nutrition Information:
(Per Serving)
calories | | 246 |
grams fat | | 15 |
% calories from fat | | 53 |
milligrams cholesterol | | 43 |
milligrams sodium | | 108 |
grams carbohydrates | | 25 |
grams protein | | 4 |
WW Points: 6
Cal: 246 ; Fat: 15 ; Fiber: 0