LEMON BLUEBERRY ICE CREAM CUPCAKES

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Lemon Blueberry Ice Cream Cupcakes image

These no-cook lemon-blueberry cupcakes are light, refreshing and very pretty - a wonderful make-ahead frozen dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h20m

Yield 12

Number Of Ingredients 7

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

Steps:

  • Place 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.
  • In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
  • Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.

Nutrition Facts : Calories 390, Fat 2, Fiber 1 g, ServingSize 1 Serving, Sodium 140 mg

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