Ice Cream Sundae Cups

Line a muffin pan with foil cupcake liners.

In small bowl, combine crushed cookies with unsalted butter. Press one tablespoon of mixture into each liner. Firmly press ice cream onto crusts. Be sure to push the ice cream into the sides and bottom of each liner. Fill all the way to the top. Cover with plastic wrap. Freeze overnight, or for at least four hours.

In medium bowl, combine heavy whipping cream, vanilla, and powdered sugar. Beat until soft peaks form. Pipe whipped cream onto ice cream cupcakes using a Wilton 1M tip. Top with sprinkles and cherries. Serve immediately.