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 »

11 Responses to “Pumpkin White Chocolate Chip Bars”

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1

stephchows — October 27, 2009 at 2:26 pm

mmm they look so super moist!
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2

Cupcake Activist — October 27, 2009 at 4:11 pm

Yum! Those look really good! I’ve never tried white chocolate with pumpkin.
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3

nutmegnanny — October 28, 2009 at 1:41 am

Wow white chocolate and pumpkin! What a delicious combination…yum!
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4

Erin — October 28, 2009 at 2:02 am

I made those last year, and MAN OH MAN aren’t they good!
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5

Sweet and Savory — October 28, 2009 at 4:01 am

I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.

You have great recipes. Thanks.
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6

The Novice Chef — October 28, 2009 at 4:03 am

These look delicious! And I totally do not blame you for having a couple before taking them to give away!
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7

bridget {bake at 350} — October 31, 2009 at 12:44 pm

I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!

They look wonderful!
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8

Tessa — October 31, 2009 at 5:33 pm

These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!
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Ingrid — November 2, 2009 at 7:05 pm

I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.

I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂
~ingrid
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10

Jade — November 3, 2009 at 10:13 pm

I love making bars. These look amazing. I will definety try these soon!
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Jessica — October 29, 2010 at 1:21 pm

I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!