Reynolds® Foil Baking Cups
cups loosely packed coconut macaroon cookie crumbs
(10 cookies, 2" diameter)
cup apricot preserves
teaspoon almond extract
gallon vanilla ice cream, slightly softened
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
|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