Banana Pudding Ice Cream Cupcakes |
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Prep Time: 26 Minutes Cook Time: 0 Minutes |
Ready In: 26 Minutes Servings: 24 |
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Ingredients:
24 vanilla wafers |
4 ripe bananas |
1 tablespoon lemon juice |
3 1/4 cups vanilla low-fat ice cream |
1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided |
1 1/2 cups vanilla wafer crumbs, 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. Serve immediately.
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