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Banana Pudding Ice Cream Cupcakes

Oxmoor House JANUARY 2005

  • Yield: 24 servings (serving size: 1 cupcake)
  • Prep time: 26 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 4.5g
  • Saturated fat: 3.1g
  • Protein: 1.5g
  • Carbohydrate: 19.2g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 42mg
  • Calories from fat: 33%
  • Fiber: 0.9g
  • Calcium: 27mg

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Banana Pudding Ice Cream Cupcakes Recipe