I was not impressed with these. When frozen the blueberry filling was too hard. When thawed the topping was a little too messy. I also thought the topping was a little too tart. This recipe also made more than twelve cupcakes, probably about 18 if you don't want to waste food. All this being said, I didn't think these were totally inedible- they just need some work. I think if I were to try this again, which I probably won't, I might try half whipped topping, half lemon yogurt instead of the recipe topping. Or I might only use half a container of lemonade concentrate to cut back on tartness. In addition, I might try mixing the blueberry pie filling with some whipped cream or cookie mixture so that it doesn't become so solid when frozen.
So far so good!!! I was kind of hesitant to try this recipe at first but decided to go ahead and give it a try. First of all, it was super easy to make. I used "Mother's" brand lemon cookies cause I could not find the "Keebler" brand. The frosting was the best part. Superb flavor and the lemon tastes very refreshing. You can also use this frosting on other cakes, it's very light and fluffy, defiantly a crowd pleaser!! And they are very pretty to! :)