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

Ingredients

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

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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.