Ice Cream Cupcakes

1. 1

   Line a twelve-cup muffin tin with decorative liners.

2. 2

   Combine the crushed cookie pieces and butter in a large bowl.

3. 3

   Divide the cookie mixture among the twelve cupcake liners, and press down to form a crust.

4. 4

   Add a large scoop of ice cream to each cupcake, and carefully spread to cover the crust and fill the cup.

5. 5

   Drizzle each cupcake with caramel, and then pipe the whipped topping on the cupcakes, using a pastry bag fitted with a large star tip.

6. 6

   Top each cupcake with sprinkles and a cherry.

7. 7

   Freeze for 3 hours, or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.