Banana pudding ice cream cupcakes
Bananas and whipped topping are blended with vanilla ice cream to make a light, refreshing ending to any meal. You'll also love the fact that you can make this well ahead of time since you have to let the ice cream cups freeze. They're great to serve at a summertime dinner party since they'll be ready to go whenever you need them. The topping is super simple and features even more store-bought light whipped topping and crushed vanilla wafers (which you also use to make the cupcakes). The color and crunch of the wafers really help put this dessert over the top.
4 medium, ripe
Fresh lemon juice
Light vanilla ice cream
Light aerosol whipped cream
12 oz, thawed and divided
30 cookie(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).