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