Peachy Ice Cream Desserts

Ingredients

• 0.3 cup amaretto divided
• 2.5 cups cheesecake ice cream light chunk softened
• 2 teaspoons juice of lemon 
• 0.5 cup no-sugar-added peach spread 
• 1.5 cups peaches frozen thawed sliced coarsely chopped
• 11 ounce oatmeal-raisin cookies fat-free soft (such as Archway)

Equipment

• frying pan
• sauce pan
• muffin liners

Directions

1. Combine first 3 ingredients.
2. Spread ice cream mixture into an 8-inch square pan. Cover and freeze 2 hours or until firm.
3. Combine peach spread and 2 tablespoons amaretto in a small saucepan. Cook over low heat, stirring constantly, until peach spread melts; set aside, and keep warm.
4. Place 1 cookie in each of 10 (2 1/2-inch) muffin cups. Firmly press cookies against bottoms and up sides of cups.
5. Brush cookies evenly with remaining 2 tablespoons amaretto; let stand 15 minutes.
6. Remove cookie cups from pan, and place on individual dessert plates. Scoop ice cream mixture into cookie cups.
7. Drizzle evenly with peach spread mixture.