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Banana Pudding Ice Cream Cupcakes

Oxmoor House
Prep time 26 mins
Yield 24 servings (serving size: 1 cupcake)

Ingredients

  • 24 vanilla wafers
  • 4 ripe bananas
  • 1 tablespoon lemon juice
  • 3 1/4 cups vanilla low-fat ice cream
  • 1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided
  • 1 1/2 cups vanilla wafer crumbs, divided (about 30 cookies)

Nutrition Information

  • calories 126
  • fat 4.5 g
  • satfat 3.1 g
  • protein 1.5 g
  • carbohydrate 19.2 g
  • cholesterol 6 mg
  • iron 0.4 mg
  • sodium 42 mg
  • caloriesfromfat 33 %
  • fiber 0.9 g
  • calcium 27 mg

How to Make It

  1. Place 1 vanilla wafer in the bottom of 24 foil-lined muffin cups.

  2. Process bananas and lemon juice in a blender or food processor until smooth. Add ice cream; pulse 4 to 5 times or just until blended. Add 1 1/4 cups whipped topping and 1 cup wafer crumbs; pulse 2 to 3 times or just until blended.

  3. Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.

  4. Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving. Serve immediately.

Oxmoor House Healthy Eating Collection