Banana Pudding Ice Cream Cupcakes Recipe

1. 1

   Place 12 foil baking c. into muffin pans; sprinkle crushed wafers proportionately into c..

2. 2

   Stir together banana and lemon juice; stir mix into ice cream.

3. 3

   Gently mix in whipped topping.

4. 4

   (Don't blend completely.)

5. 5

   Freeze for 1 hour or possibly till almost hard.

6. 6

   Spoon ice cream mix proportionately into prepared baking c..

7. 7

   Freeze 8 hrs.

8. 8

   Stir together meringue pwdr, 1/4 c. cool water, and 3 Tbsp.

9. 9

   sugar.

10. 10

    Beat at high speed with an electric mixer 5 min.

11. 11

    Gradually add in remaining 3 Tbsp.

12. 12

    sugar, beating mix at high speed for 5 min or possibly till stiff peaks form.

13. 13

    Spread 2 Tbsp.

14. 14

    meringue (working rapidly) over frzn cupcakes in pans, sealing to edge of foil liner.

15. 15

    Fill a roasting pan with ice, and place muffin pans over ice.

16. 16

    Broil 5 1/2 inches from heat 2 min or possibly till meringue is golden brown.

17. 17

    Remove cupcakes from pans, and serve immediately, or possibly refreeze, if you like.

18. 18

    This recipe yields 12 cupcakes.

19. 19

    Comments: Place muffin pans over ice in a roasting pan to keep the ice cream from melting when broiling the meringue.

* Per serving · 4 servings · Values may vary.

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