Categories: desserts

Ingredients

• 1 pint vanilla ice cream, softened
• 12 maraschino cherries, chopped
• 1 1/2 cups frozen whipped topping, thawed
• 1/4 cup sweetened cocoa
• 1/2 cup crumbled coconut macaroons
• Note: No macaroons on hand? No problem, just substitute 1/2 cup toasted coconut.

Directions

1. Line a 6-cup muffin tin with paper baking cups.

2. In a large bowl, combine the ice cream and cherries; mix well and scoop into the baking cups. Place in the freezer until firm.

3. In a medium bowl, combine the whipped topping and cocoa; mix well and spoon over the ice cream mixture. Top each with crumbled macaroons. Cover and freeze for at least 2 hours, or until firm, before serving in the paper cups.

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