Banana Pudding Ice Cream Cupcakes Recipe
Servings: 12
Ingredients
- 12 x vanilla wafers coarsely crushed
- 2 med ripe bananas mashed
- 2 tsp lemon juice
- 4 c. vanilla ice cream softened
- 1/2 c. frzn whipped topping thawed
- 1 Tbsp. meringue pwdr
- 1/4 c. cool water
- 6 Tbsp. sugar
Directions
- Place 12 foil baking c. into muffin pans; sprinkle crushed wafers proportionately into c..
- Stir together banana and lemon juice; stir mix into ice cream. Gently mix in whipped topping. (Don't blend completely.) Freeze for 1 hour or possibly till almost hard.
- Spoon ice cream mix proportionately into prepared baking c.. Freeze 8 hrs.
- Stir together meringue pwdr, 1/4 c. cool water, and 3 Tbsp. sugar. Beat at high speed with an electric mixer 5 min. Gradually add in remaining 3 Tbsp. sugar, beating mix at high speed for 5 min or possibly till stiff peaks form.
- Spread 2 Tbsp. meringue (working rapidly) over frzn cupcakes in pans, sealing to edge of foil liner. Fill a roasting pan with ice, and place muffin pans over ice.
- Broil 5 1/2 inches from heat 2 min or possibly till meringue is golden brown. Remove cupcakes from pans, and serve immediately, or possibly refreeze, if you like.
- This recipe yields 12 cupcakes.
- Comments: Place muffin pans over ice in a roasting pan to keep the ice cream from melting when broiling the meringue.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 271 | |
| Calories from Fat 90 | 33% |
| Total Fat 10.0g | 13% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 135mg | 6% |
| Potassium 167mg | 5% |
| Total Carbs 43.18g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.55g | 20% |
| Protein 3.32g | 5% |
