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20 minutes
8 hours 20 minutes
- 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
- Line each regular-size muffin cup with a foil baking cup. Sprinkle crushed cookies into each cup, then spoon 2 teaspoons of pie filling over the cookies in each cup.
- In a medium bowl, add whipped topping, gently mix in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
- Chill in the freezer for 8 hours until perfectly firm, then add a colorful sprinkle topping right before serving.
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