Banana Pudding Ice-Cream Cupcakes – a delicious recipe with vanilla wafers, bananas, lemon juice, vanilla ice cream, frozen whipped topping, meringue powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
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.
1688
kcal
Calories
104
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 vanilla wafers, coarsely crushed, 2 medium-size ripe bananas, mashed, 2 teaspoons lemon juice, 4 cups vanilla ice cream, softened, and more.
Yes, Banana Pudding Ice-Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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