Frozen Lemonade Cupcakes

You can have your lemonade and eat it too! Individual-size 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.

Prep: 20 min | Freeze: 5 hr | Yield: 18 servings

Ingredients

• 1 (14 ounce) can Nestlé la Lechera Fat Free Sweetened Condensed Milk or Nestlé Carnation Sweetened Condensed Milk
• 1 (6 ounce) container frozen lemonade or limeade concentrate (about 2/3 cup), partially thawed
• 1 (12 ounce) container frozen light whipped topping, thawed
• 1 (10.75 ounce) frozen reduced fat or fat free pound cake
• Grated lemon peel (optional)

Instructions

1. Paper line 18 muffin cups.
2. 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.
3. 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.
4. Cover; freeze for several hours or overnight before serving.
5. Garnish with lemon peel.

Attribution

Recipe and photo used with permission from: Nestlé and meals.com