Banana Pudding Ice Cream Cupcakes

Banana Pudding Ice Cream Cupcakes Recipe
Oxmoor House

Yield:

24 servings (serving size: 1 cupcake)

Recipe from

Oxmoor House

Recipe Time

Prep: 26 Minutes

Nutritional 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

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)

Preparation

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

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.

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

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