3/4 c. loosely packed coconut macaroon cookie crumbs, about 6 (1 1/2 inch) cookies
2 tbsp. raspberry preserves
1 pt. Butter pecan ice cream, softened

Combine crumbs and preserves; place six muffin cup liners in a muffin pan. Press 1 tablespoon crumb mixture into bottom of paper liner. Fill each cup with ice cream. Top with additional preserves. Freeze at least 1 hour.