1 (8 oz.) bottle Maraschino cherries
20 crisp macaroons or coconut cookies
1/2 gallon vanilla ice cream
1 cup chopped pecans
1. Drain cherries, cut in halves and place in a glass measuring cup.
2. Add bourbon to cherries to 8 oz. level and marinate overnight.
3. Crumble cookies.
4. Soften ice cream just enough to mix with cherries, bourbon, cookies and pecans.
5. Spoon into 9 parfait glasses and place in freezer.
Yield: 9 servings