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Lemon Blueberry Ice Cream Cupcakes

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

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  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 12

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

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
,
% Daily Value
Total Fat
11g
11%
( ),
Sodium
140mg
140%;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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