| 1 | Line 12 to 13 muffin cups with paper baking cups. |
| 2 | In a large bowl, soften the ice cream. |
| 3 | Fold in the whipped topping and mix well. |
| 4 | Add the almond extract and the ?cup almonds; mix well again. |
| 5 | Place about 1/3 cup of the ice cream mixture into each muffin cup. |
| 6 | Sprinkle with the remaining almonds. |
| 7 | Cover the muffin cups and place in the freezer for 2-3 hours. |
| 8 | Just before serving, top each with a half a maraschino cherry. |
| 9 | Yield= 12-14 servings. |
| 10 | Note: to soften the ice cream, break it up in a mixing bowl by stirring with a wooden spoon. |
| 11 | Do not let the ice cream reach the melting point. |
| 12 | You know, you can change the "rules" and substitute chocolate or other ice cream flavors for the vanilla. |
| 13 | It might not be the traditional way, but it"ll still be good.. |
| 14 | And different |
