Cookie Bookie

Blueberry Lemonade Cups

24 vanilla wafers

1 tablespoon sugar

½ cup butter, melted

1 21 ounce can blueberry pie filling

1 14 ounce can sweetened condensed milk

1 6 ounce can lemonade concentrate, thawed

1 8 ounce container frozen whipped topping, thawed

Place 24 foil baking cups into muffin tins.

In food processor crush wafers, add sugar and melted butter and pulse until well mixed.  Divide mixture evenly into baking cups.

Spoon 2 teaspoons of blueberry filling into each cup.

In a bowl fold milk and lemonade into whipped topping until well mixed.  Spoon over blueberry filling in cups.

Freeze until ready to serve.  Remove from freezer 15 minutes before serving.

Makes 24 cups