2/3 c. crushed granola (any flavor)
20 lg. maraschino cherries, finely chopped (about 1/3 c.)
1 tsp. almond extract
Dash of salt
1 (9 oz.) carton frozen whipped topping, thawed
3 maraschino cherries, cut into fourths

Fold 1/2 cup of the granola, the chopped cherries, extract, and salt into whipped topping. Divide among 12 small baking cups. Freeze uncovered until firm, about 2 hours. Sprinkle tortonis with remaining granola; top with cherries. Yield 12 servings.