These no-cook lemon-blueberry cupcakes are light, refreshing and very pretty — a wonderful make-ahead frozen dessert treat.
Lemon Blueberry Ice Cream Cupcakes
- Prep Time 20 min
- Total 8 hr 20 min
- Servings 12
- Ingredients 7
Ingredients
- 12 foil baking cups
- 24 lemon cookies, coarsely crushed
- 1/2 cup blueberry pie filling (from 21-oz can)
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 can (6 oz) frozen lemonade concentrate, thawed
- Multicolored candy sprinkles
Instructions
-
Step1Place foil baking cup in each of 12 regular-size muffin cups. Sprinkle crushed cookies in cups. Spoon 2 teaspoons pie filling over cookies in each cup.
-
Step2In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
-
Step3Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.
Nutrition
390
Calories
11g
Total Fat
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Total Fat
- 11g
- 0%
- Sodium
- 140mg
- 0%
- Dietary Fiber
- 1g
- 0%
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 3 1/2 Other Carbohydrate; 2 Fat;Carbohydrate Choice
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