3/4 c. loosely packed coconut macaroon cookie crumbs
2 tbsp. red raspberry preserves
1 pt. butter pecan ice cream, softened

Combine cookie crumbs and preserves. Place 6 muffin cup liners in a muffin pan with 2 1/2 x 1 1/4 inch cups. Press 1 tablespoon crumb mixture onto bottom of paper-lined muffin cups. Fill each cup with ice cream. Top with additional preserves, if desired. Freeze at least 1 hour. 6 servings.