1 qt Vanilla ice cream (2.5 cups)

  1 1/2 c  Frozen whipped topping,

           .thawed (3.5 oz)
  1 1/2 ts Almond extract

    1/2 c  + 2T chopped almonds divided

      6    -7 maraschino cherries, cut

           .in half
  Line 12 to 13 muffin cups with paper baking cups. In a large bowl,
  soften the ice cream. Fold in the whipped topping and mix well. Add
  the almond extract and the 1/2 cup almonds; mix well again. Place
  about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle
  with the remaining almonds. Cover the muffin cups and place in the
  freezer for 2-3 hours. Just before serving, top each with a half a
  maraschino cherry.
  Yield= 12-14 servings.
  NOTE: To soften the ice cream, break it up in a mixing bowl by
  stirring with a wooden spoon. Do not let the ice cream reach the
  melting point. you know, you can change the "rules" and substitute
  chocolate or other ice cream flavors for the vanilla. It might not be
  the traditional way, but it'll still be good.. and different.