Lemon-Blueberry Ice-Cream Cupcakes

1. 1

   Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.

2. 2

   Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.

3. 3

   NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.