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Frozen Lemonade Cupcakes recipe

You can have your lemonade and eat it too! Individually-sized pound cakes are dressed with a flavorful whipped topping and garnished with fresh lemon peel. Serve frozen for a refreshing anytime treat to stay cool this summer.

Frozen Lemonade Cupcakes

Preparation Time: 20 min
Freezing Time: 5 hr

Servings: 18

1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened
Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
1 container (6 ounces) frozen lemonade or limeade
    concentrate (about
2/3 cup), partially thawed
1 container (12 ounces) frozen light whipped topping, thawed
1 (10.75 ounces) frozen reduced fat or fat free pound cake
Grated lemon peel (optional)

PAPER-LINE 18 muffin cups.

CUT pound cake into 18 slices. Using 1 3/4 inch-round cookie cutter or appropriate size to fit into paper liners, cut slices into rounds (discard cake scraps or save for another use). Place cake rounds into paper liners.

COMBINE sweetened condensed milk and lemonade concentrate in large bowl; stir well. Stir a large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners. Freeze for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.

Recipe and photograph provided courtesy of Nestle and meals.com. Used with permission.