Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Southern Living August 2001

Gallery

Recipe Summary

Yield:
Makes 12 cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement