Banana Pudding Ice-cream Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Place muffin pans over ice in a roasting pan to keep the ice cream from melting when broiling the meringue. Ingredients:
12 vanilla wafers, coarsely crushed |
2 medium-size ripe bananas, mashed |
2 teaspoons lemon juice |
4 cups vanilla ice cream, softened |
1/2 cup frozen whipped topping, thawed |
1 tablespoon meringue powder |
1/4 cup cold water |
6 tablespoons sugar |
Directions:
1. Place 12 foil baking cups into muffin pans; sprinkle crushed wafers evenly into cups.
2. Stir together banana and lemon juice; stir mixture into ice cream. Gently fold in whipped topping. (Do not blend completely.) Freeze for 1 hour or until almost firm.
3. Spoon ice cream mixture evenly into prepared baking cups. Freeze 8 hours.
4. Stir together meringue powder, 1/4 cup cold water, and 3 tablespoons sugar. Beat at high speed with an electric mixer 5 minutes. Gradually add remaining 3 tablespoons sugar, beating mixture at high speed for 5 minutes or until stiff peaks form.
5. Spread 2 tablespoons meringue (working rapidly) over frozen cupcakes in pans, sealing to edge of foil liner. Fill a roasting pan with ice, and place muffin pans over ice.
6. Broil 5 1/2 inches from heat 2 minutes or until merigue is golden. Remove cupcakes from pans, and serve immediately, or refreeze, if desired.
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