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Banana Pudding Ice Cream Cupcakes

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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

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