|Frozen sliced peaches||10 Ounce, thawed (1 Package)|
|Crisp macaroon cookies||12 , coarsely crushed (From A 10 Ounce Package)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||4 Tablespoon, powdered|
|Almond extract||1⁄4 Teaspoon|
Combine peaches and crushed macaroons.
Beat cream with 10X sugar and almond extract until stiff; fold into peach mixture.
Spoon into 6 individual foil or double-thick paper baking cups; set on a small tray or cookie sheet for easy handling.
Wrap, label, date and freeze.
About 1/2 hour before serving time, remove from freezer and let stand at room temperature to soften slightly.
Serve right in the cups.