Lemon-Blueberry Ice-cream Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
24 lemon cookies, coarsely crushed |
1 (21-ounce) can blueberry fruit filling |
1 (14-ounce) can sweetened condensed milk |
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted |
1 (8-ounce) container frozen whipped topping, thawed |
multicolored candies and sprinkles |
Directions:
1. Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
2. Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
3. NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.
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