Banana Pudding Ice Cream Cupcakes
|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)|
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.