Apricot Pecan Ice Cream Cups

• 2/3 cup gingersnap cookie crumbs (12 cookies)
• 2 tablespoons butter, melted
• 1/2 cup Smucker's(R) Low SugarTM 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

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

cookie crumbs, butter, sugar, almond, butter, sugar, pecans

Taken from www.myrecipes.com/recipe/apricot-pecan-ice-cream-cups (may not work)