Lemon Blueberry Ice Cream Cupcakes

Lemon Blueberry Ice Cream Cupcakes

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

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

12

servings

12
foil baking cups
24
lemon cookies, coarsely crushed
1/2
cup blueberry pie filling (from 21-oz can)
1
container (8 oz) frozen whipped topping, thawed
1
can (14 oz) sweetened condensed milk (not evaporated)
1
can (6 oz) frozen lemonade concentrate, thawed
Multicolored candy sprinkles
  1. 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.
  2. In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
  3. Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • Total Fat 11g
      • Sodium 140mg;
        • (Dietary Fiber 1g,
      Percent Daily Value*:
        Exchanges:
        • 1/2 Starch;
        • 3 1/2 Other Carbohydrate;
        • 2 Fat;
        Carbohydrate Choices:
        • 4;
        *Percent Daily Values are based on a 2,000 calorie diet.