1 c. macaroon crumbs
3/4 c. milk
1/4 c. sugar
1 tsp. vanilla
3/4 tsp. almond flavoring
9 oz. Cool Whip or 1 c. heavy cream

Mix 3/4 cup crumbs and sugar. Pour milk over mixture. Let stand 1 hour. Fold in other ingredients. Pour into paper or foil cupcake liners. Sprinkle with 1/4 cup crumbs. Freeze for 3 hours. Garnish with toasted slivered almonds.