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Lemon-Blueberry Ice-cream Cupcakes

Southern Living AUGUST 2001

  • Yield: Makes 12 cupcakes

Ingredients

  • 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

Preparation

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.

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.

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

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Lemon-Blueberry Ice-cream Cupcakes recipe

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