• 24 lemon cookies, coarsely crushed
  • 1 (21-ounce) can blueberry fruit filling
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
  • 1 (8-ounce) container frozen whipped topping, thawed
  • Multicolored candies and sprinkles


  1. Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
  2. Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
  3. NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.

August 2001