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Ingredients

• 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

Description

MyRecipes Recommends That You Make This Apricot Pecan Ice Cream Cups Recipe From Smuckers® Jam, Jelly, & Preserves

MyRecipes