Shelly's Recipe

BANANA PUDDING ICE CREAM CUPCAKES

Category: Frozen Desserts

Place muffin pans over ice in a roasting pan to keep the ice cream from melting when broiling the meringue.

12 vanilla wafers, coarsely crushed
2 medium-size ripe bananas, mashed
2 tsp lemon juice
4 cups vanilla ice cream, softened
1/2 cup frozen whipped topping, thawed
1 tbsp meringue powder
1/4 cup cold water
6 tbsp sugar

Place 12 foil baking cups into muffin pans; sprinkle crushed wafers evenly into cups.

Stir together banana and lemon juice; stir mixture into ice cream. Gently fold in whipped topping. (Do not blend completely.) Freeze for 1 hour or until almost firm. Spoon ice cream mixture evenly into prepared baking cups. Freeze 8 hours.

Stir together meringue powder, 1/4 cup cold water, and 3 tbsp sugar. Beat at high speed with an electric mixer 5 minutes. Gradually add remaining 3 tbsp sugar, beating mixture at high speed for 5 minutes or until stiff peaks form.

Spread 2 tbsp meringue (working rapidly) over frozen 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 inch from heat 2 minutes or until meringue is golden. Remove cupcakes from pans, and serve immediately, or refreeze, if desired. Makes 12 cupcakes