Instructions: Mix Cool Whip, 2 T. of the sugar, and vanilla until stiff, Set aside.

In separate container, mix coffee, almond extract, and remaining sugar.

Fold into Cool Whip. Fold in the almonds.

Spoon into cupcake liners. Freeze for 3 hours. Garnish each with a maraschino cherry.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.