You are here

Banana Pudding Ice Cream Cupcakes

admin's picture
Ingredients
  Vanilla wafers 24
  Ripe bananas 4
  Lemon juice 1 Tablespoon
  Low fat vanilla ice cream 3 1⁄4 Cup (52 tbs)
  Frozen reduced calorie whipped topping 12 Ounce, thawed and divided (1 Container)
  Vanilla wafer crumbs 1 1⁄2 Cup (24 tbs), divided (About 30 Cookies)
Directions

1. Place 1 vanilla wafer in the bottom of 24 foil-lined muffin cups.
2. 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.
3. Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.
4. Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Banana

Rate It

Your rating: None
4.3
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4714 Calories from Fat 1559

% Daily Value*

Total Fat 164 g252.8%

Saturated Fat 110.3 g551.6%

Trans Fat 19.1 g

Cholesterol 75.6 mg25.2%

Sodium 2128.6 mg88.7%

Total Carbohydrates 798 g266.1%

Dietary Fiber 65.5 g262%

Sugars 265.1 g

Protein 65 g130.2%

Vitamin A 52.5% Vitamin C 81.1%

Calcium 177.1% Iron 22.9%

*Based on a 2000 Calorie diet

0 Comments

Banana Pudding Ice Cream Cupcakes Recipe