Recipe serves 6
| PREP TIME | 10 Minutes |
|---|---|
| FREEZE TIME | 120 Minutes |
Nutritional Facts
| Serving Size per cupcake | |
| Amount Per Serving | |
| Calories | 210 |
| Calories from Fat | 70 |
| Total Fat | 8 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 1 g |
| Cholesterol | 15 mg |
| Sodium | 150 mg |
| Total Carbs | 32 g |
| Dietary Fiber | 1 g |
| Sugars | 21 g |
| Protein | 3 g |
| Vitamin A | 2 % |
| Vitamin C | 4 % |
| Calcium | 8 % |
| Iron | 6 % |
Cookies & Ice Cream Cupcakes
A red, white & blue kid-favorite -- which grown ups will love too!
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INGREDIENTS
- 6 OREO® Cookies
- 3 cups Breyers BLASTS!® OREO® Cookies & Cream
- 3/4 cup fresh blueberries, raspberries and/or sliced strawberries
INSTRUCTIONS
- Line 6-cup muffin pan with paper liners. Place 1 OREO® Cookie into each liner.
- Evenly scoop Breyers BLASTS!® OREO® Cookies & Cream into each cup. Garnish with fruit. Freeze 2 hours or until ready to serve.
- TIP: Arrange fruit in flower shapes.
