Kristoff Ice Box Cupcakes
Ingredients
- 3 ripe DOLE® Bananas
- 1 container (8 ounces) fat free whipped topping, thawed if necessary
- 7 low fat honey graham crackers, coarsely crushed
- 1 pound DOLE® Strawberries, hulled and quartered
Directions
- Line a 12-cup muffin tin with cupcake liners. Mash bananas in a large bowl; fold in whipped topping.
- Fill muffin cups with half each of the graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
- Refrigerate cupcakes 4 hours; serve in cupcake liners. Makes 12 cupcakes.
Tips & tricks
Use gluten free honey graham crackers for gluten free cupcakes.