| | Directions | | Put all ingredients except macaroon crumbs into bowl. Beat slowly until blended, about 2 minutes. Pour into 4 oz. soufflé cups. Let stand about 3 minutes. Sprinkle with the crumbs. Freeze until firm, about 4 hours. Let stand at room temperature 15 minutes before serving. |
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| Ingredients | | - |  | 1 cup milk |
| - | | 1 cup heavy cream |
| - | | 2 tablespoons sugar |
| - | | 1/4 teaspoon almond flavoring |
| - | | 1 package Jello Instant Coconut Cream Pudding |
| - | | 1/3 cup macaroon crumbs or coconut chips |
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