Try this Lemon Blueberry Ice Cream Cupcakes recipe, or contribute your own.
Suggest a better descriptionPlace 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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 362 | ||
Calories from Fat: 73 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 59.9mg | 18 % | |
Sodium 81mg | 3 % | |
Potassium 216.8mg | 6 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 64.4g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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