Lemon Blueberry Ice Cream Cupcakes

Name: Lemon Blueberry Ice Cream Cupcakes
Yield: 1 Serving
Ingredients: 12 foil baking cups; 24 lemon cookies, coarsely crushed; 1/2 cup blueberry pie filling (from 21-oz can); 1 container (8 oz) frozen whipped topping, thawed; 1 can (14 oz) sweetened condensed milk (not evaporated); 1 can (6 oz) frozen lemonade concentrate, thawed; Multicolored candy sprinkles

Lemon Blueberry Ice Cream Cupcakes was pinched from <a href="http://www.bettycrocker.com/recipes/lemon-blueberry-ice-cream-cupcakes/854f00a3-ea9c-450a-bdc8-2e798ead6c28?nicam2=Email" target="_blank">www.bettycrocker.com.</a>

"These no-cook lemon-blueberry cupcakes are light, refreshing and very pretty — a wonderful make-ahead frozen dessert treat...."

INGREDIENTS

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12 foil baking cups

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24 lemon cookies, coarsely crushed

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1/2 cup blueberry pie filling (from 21-oz can)

•

1 container (8 oz) frozen whipped topping, thawed

•

1 can (14 oz) sweetened condensed milk (not evaporated)

•

1 can (6 oz) frozen lemonade concentrate, thawed

•

Multicolored candy sprinkles

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