Banana Pudding Ice Cream Cupcakes

• 24 vanilla wafers
• 4 ripe bananas
• 1 tablespoon lemon juice
• 3 1/4 cups vanilla low-fat ice cream
• 1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided
• 1 1/2 cups vanilla wafer crumbs, divided (about 30 cookies)

1. Place 1 vanilla wafer in the bottom of 24 foil-lined muffin cups.
2. Process bananas and lemon juice in a blender or food processor until smooth. Add ice cream; pulse 4 to 5 times or just until blended. Add 1 1/4 cups whipped topping and 1 cup wafer crumbs; pulse 2 to 3 times or just until blended.
3. Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.
4. Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving. Serve immediately.

vanilla wafers, bananas, lemon juice, vanilla low, vanilla wafer crumbs

Taken from www.myrecipes.com/recipe/banana-pudding-ice-cream-cupcakes-0 (may not work)