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
  • ingredients 7
  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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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