Banana Pudding Ice Cream Cupcakes
- Total Time
Bananas and whipped topping are blended with ice cream to make a light, refreshing ending to any meal.
vanilla wafer(s)24 item(s)
banana(s)4 medium, ripe
fresh lemon juice1 Tbsp
light vanilla ice cream3 ¼ cup(s)
lite whipped topping12 oz, thawed and divided
vanilla wafer(s)30 item(s), crushed and divided
- Place a vanilla wafer in the bottom of 24 foil-lined muffin cups.
- Process bananas and lemon juice in a blender or food processor until smooth. Add ice cream; pulse four to five times or just until blended. Add 11/4 cups whipped topping and 1 cup wafer crumbs; pulse two to three times or just until blended.
- Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.
- Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving. Serve immediately. Yield: 24 servings (serving size: 1 cupcake).