When I saw this recipe for Banana Pudding Ice Cream Cupcakes while browsing through my Weight Watcher's books I jumped on it. Now, I'll warn you. This recipe contains store bought cookie wafers, Cool Whip Lite, and low-fat ice cream. Some of you will not be able to overlook that. However, some of you may feel like I do, which is to say that I can forgive these ingredients from time to time if it means I can indulge in one of my favorite desserts.
Banana Pudding Ice Cream Cupcakes
Adapted from Weight Watchers Annual Recipes 2005
WW Points+ 3
24 reduced-fat vanilla wafers, divided
2 ripe bananas
1 tablespoon lemon juice
1-3/4 cups low-fat vanilla ice cream
6 ounces of Cool Whip Lite, thawed
Place 1 vanilla wafer in the bottom of 12 foil-lined muffin cups.
Process bananas and lemon juice in a blender or food processor until smooth. Add all of the ice cream; pulse 4-5 times or just until blended. Add half of the Cool Whip (reserving half for garnish), as well as 6 vanilla wafers, and pulse 2-3 times or just until blended.
Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.
Crush remaining 6 vanilla wafers to make coarse crumbs. Top each ice cream cup evenly with remaining Cool Whip; sprinkle with about a tablespoon of the coarse wafer crumbs. Serve immediately, or freeze for later.
Note: Once the cupcakes set up in the freezer they will be frozen solid. They do benefit from a quick thaw on the counter or a quick 5 second zap in the microwave.