Banana Pudding Ice-Cream Cupcakes

• 12 vanilla wafers, coarsely crushed
• 2 medium-size ripe bananas, mashed
• 2 teaspoons lemon juice
• 4 cups vanilla ice cream, softened
• 1/2 cup frozen whipped topping, thawed
• 1 tablespoon meringue powder
• 1/4 cup cold water
• 6 tablespoons sugar

1. Place 12 foil baking cups into muffin pans; sprinkle crushed wafers evenly into cups.
2. Stir together banana and lemon juice; stir mixture into ice cream. Gently fold in whipped topping. (Do not blend completely.) Freeze for 1 hour or until almost firm.
3. Spoon ice cream mixture evenly into prepared baking cups. Freeze 8 hours.
4. Stir together meringue powder, 1/4 cup cold water, and 3 tablespoons sugar. Beat at high speed with an electric mixer 5 minutes. Gradually add remaining 3 tablespoons sugar, beating mixture at high speed for 5 minutes or until stiff peaks form.
5. Spread 2 tablespoons meringue (working rapidly) over frozen cupcakes in pans, sealing to edge of foil liner. Fill a roasting pan with ice, and place muffin pans over ice.
6. Broil 5 1/2 inches from heat 2 minutes or until merigue is golden. Remove cupcakes from pans, and serve immediately, or refreeze, if desired.

vanilla wafers, bananas, lemon juice, vanilla ice cream, frozen whipped topping, meringue powder, cold water, sugar

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