Ingredients
12
foil baking cups
24
lemon cookies, coarsely crushed
1/2
cup blueberry pie filling (from 21-oz can)
1
container (8 oz) Cool Whip frozen whipped topping, thawed
1
can (14 oz) sweetened condensed milk (not evaporated)
1
can (6 oz) frozen lemonade concentrate, thawed
Multicolored candy sprinkles
Preparation
Place foil baking cup in each of 12 regular-size muffin cups. Sprinkle crushed cookies in cups. Spoon 2 teaspoons pie filling over cookies in each cup.
In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.
