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.

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14 Responses to “Blueberry Pie Bars”

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    1
    Jennifer @ Peanut Butter and Peppers — August 13, 2013 at 6:03 am

    I just love blueberries and your bars look simply incredible!!

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    Jocelyn (Grandbaby Cakes) — August 13, 2013 at 8:03 am

    These bars are so awesome!! Gorgeous!

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    3
    Shannon — August 13, 2013 at 10:30 am

    holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂

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    4
    Lynna — August 21, 2013 at 2:12 am

    These pie bars look amazing! I`m wishing I had blueberries right now!

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    Nutmeg Nanny — August 23, 2013 at 7:36 pm

    I love pie bars!! They look so delicious 🙂 I am loving this recipe!

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    Laura — August 29, 2013 at 7:19 pm

    Yum these are gorgeous. Love the changes you made.

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    7
    suzy — September 16, 2013 at 8:07 pm

    Tried it, tasted awesome! Thanks for the recipe!!

    • beantownbaker — September 26th, 2013 @ 8:47 am

      So glad you enjoyed the recipe!

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    Lauren — October 1, 2013 at 12:34 pm

    Made these and my family ate them in one day! Thanks for the great recipe!!

    • beantownbaker — October 6th, 2013 @ 8:11 pm

      So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.

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    Robin — April 24, 2014 at 9:28 pm

    Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!

    • beantownbaker — April 27th, 2014 @ 2:47 pm

      I’ve made these with peaches and they’re delicious – definitely do that this summer.

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    Eugenie — July 27, 2014 at 10:13 pm

    Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!

    • beantownbaker — September 2nd, 2014 @ 7:25 pm

      Love fresh nutmeg! Sounds great.

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