Banana Pudding Ice Cream Cupcakes

8
Total Time
26 min
Prep
26 min
Cook
0 min
Serves
24
Difficulty
Easy
Bananas and whipped topping are blended with ice cream to make a light, refreshing ending to any meal.

Ingredients

vanilla wafer(s)

24 item(s)

banana(s)

4 medium, ripe

fresh lemon juice

1 Tbsp

light vanilla ice cream

3¼ cup(s)

lite whipped topping

12 oz, thawed and divided

vanilla wafer(s)

30 item(s), crushed and divided

Instructions

  1. Place a 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 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.
  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. Serve immediately. Yield: 24 servings (serving size: 1 cupcake).

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