Lemon Blueberry Ice Cream Cupcakes

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  • 20 min prep time
  • 8 hr 20 min total time
  • 7 ingredients
  • 12 servings

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

Directions

  1. 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. 2 In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
  3. 3 Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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