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Lemon Blueberry Ice Cream Cupcakes

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Lemon Blueberry Ice Cream Cupcakes
  • Prep 20 min
  • Total 8 hr 20 min
  • Ingredients 7
  • Servings 12
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These no-cook lemon-blueberry cupcakes are light, refreshing and very pretty - a wonderful make-ahead frozen dessert treat.
Updated Jan 31, 2013

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

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.

Nutrition Information

390 Calories, 11g Total Fat

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Total Fat
11g
0%
Sodium
140mg
0%
Dietary Fiber
1g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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