Directions:

Place bake cups in muffin pans; set aside.

Combine cookie crumbs, apricot preserves and the almond extract. Stir with fork until crumbs are coated. Press one rounded tablespoon of crumb mixture into bottom of each bake cup. Working quickly, spoon one scoop of the ice cream into each bake cup and top each dessert with a cherry and some sliced almonds.

Freeze until serving time. For storing in freezer, cover tightly with aluminum foil.