Yield
Makes 12 cupcakes

How to Make It

Step 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.

Step 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.

Step 3

NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.

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