Apricot Pecan Ice Cream Cups


  • 2/3 cup gingersnap cookie crumbs (12 cookies)
  • 2 tablespoons butter, melted
  • 1/2 cup Smucker's® Low Sugarâ„¢ 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


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