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Instructions |
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Heat oven to 350. Cut eight 6-inch squares of foil. Spray one side of each foil square lightly with nonstick cooking spray. Cut cookie dough into 8 equal pieces. Place piece of dough in center of sprayed side of each square of foil; flatten or roll each piece of dough to form 4-inch round.
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Drape each foil square, dough side up, gently over inverted 6-oz. custard cup. Place custard cups in 15x10x1-inch baking pan, being sure dough does not touch.
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Bake at 350 for 10 to 15 minutes or until golden brown. Cool cookie cups draped over custard cups for 10 minutes or until slightly warm. Remove cookie cups with foil from custard cups. Invert cups and gently remove foil from inside of cups. Place cups on individual dessert plates.
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In a medium bowl, combine pie filling, kirsch and almond extract; mix well. To serve, scoop ice cream into cookie cups. Top each with cherry mixture.
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| Serving
Suggestions |
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8 servings.
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Originally Submitted
12/30/2011
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