Lemon-Blueberry Ice-Cream Cupcakes

• 24 lemon cookies, coarsely crushed
• 1 (21-ounce) can blueberry fruit filling
• 1 (14-ounce) can sweetened condensed milk
• 1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
• 1 (8-ounce) container frozen whipped topping, thawed
• Multicolored candies and sprinkles

1. Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
2. Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
3. NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.

lemon cookies, fruit filling, condensed milk, frozen lemonade concentrate, sprinkles

Taken from www.myrecipes.com/recipe/lemon-blueberry-ice-cream-cupcakes (may not work)