Red White and Blue No-Bake Frozen Cupcakes

Sunday, July 13, 2008

Red White and Blue No-Bake Frozen Cupcakes

When I think of the perfect summer dessert, it’s something cool and fresh. I love fresh blueberries and strawberries in the summer time. Add a big dollop of whipped cream and maybe some angel food cake and the dessert reminds me of summertime.

When the Cupcake Hero theme was announced to be Red White and Blue, I immediately thought of strawberry and blueberry. I’m not a huge fan of berries baked into cakes. SO when I saw this recipe in my Google Reader, I thought it could be a great in the form of a cupcake.
I adjusted the recipe by adding blueberries and making it into cupcakes instead of a loaf. Check out all those chunks of strawberry and blueberry!!

Red White and Blue Frozen Cupcakes – Adapted from Megans Cookin (originally from Cool Whip) – makes 12
2 cups fresh strawberries, chopped
1 cup fresh blueberries, chopped
1 can (14 oz.) Sweetened Condensed Milk (I used low fat)
1/4 cup lemon juice (I forgot it, but use it if you have it)
1 tub (8 oz.) Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

Line muffin tin with foil cupcake papers. Mash the berries in large bowl (I used a food processor). Add condensed milk, juice and 2 cups of the whipped topping; mix well.

Mix chopped cookies and butter. Spoon 1 Tbsp of the cookie mixture into the bottom of the cupcake liners. Fill cupcake tins to the top with the berry mixture (I filled mine really full).

Freeze 6 hours or until firm. Spread or pipe remaining whipped topping onto top of the cupcakes. Decorate with more fresh berries or cookie crumbs, or even some fresh mint. Store leftovers in freezer.

Cupcakes, Dessert

11 comments »

12 Responses to “Blueberry White Chocolate Cookies”

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1

Jocelyn (Grandbaby Cakes) — July 26, 2013 at 8:10 am
Those are some very lovely cookies! I want these for breakfast! They have blueberries right?
- beantownbaker — July 26th, 2013 @ 9:44 am
  
  I could totally justify eating them for breakfast. They have oats too!
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2

Cate @ Chez CateyLou — July 29, 2013 at 12:49 pm
I love using fresh berries in cakes and breads – I don’t know why I have never tried them in a cookie! Yours look delicious, thanks for the inspiration!
- beantownbaker — July 30th, 2013 @ 5:48 pm
  
  Any time! It’s rare to see fresh fruit in cookies.
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3

Tammela — July 30, 2013 at 8:42 pm
I never would have though of putting fresh blueberries into cookies…I gravitate toward scones/muffins/cake, but these just may have convinced me to try cookies!
- beantownbaker — July 30th, 2013 @ 8:43 pm
  
  I know – you just never see them in cookies. Definitely give these a shot.
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4

Nutmeg Nanny — July 30, 2013 at 9:30 pm

Oh goodness, these cookies look incredible 🙂 I love blueberries!
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Laura — August 3, 2013 at 12:01 am
LOVE the idea of fresh blueberries in a cookie like this. Have any tipes to keep from smashing the blueberries when adding them? 🙂 Pinning now!
- beantownbaker — August 4th, 2013 @ 6:44 pm
  
  Thanks for pinning this 🙂 Just be careful when you stir the berries in. They shouldn’t smash unless you’re really heavy handed.
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Helena — August 15, 2013 at 1:51 pm
Had to comment on these, I made some earlier in the week as I had some fresh blueberries to use up – they were so easy and quick to make and delicious. Definitely worth a go.
- beantownbaker — August 16th, 2013 @ 8:19 am
  
  So glad you made them and enjoyed them. I love an easy cookie recipe!
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Lynna — August 20, 2013 at 8:31 pm

These cookies look fabulous! I can`t wait to get my hands on some blueberries and trying this out!