Banana Pudding Ice Cream Cupcakes

Directions

1. Place 12 foil baking c. into muffin pans; sprinkle crushed wafers proportionately into c..
2. Stir together banana and lemon juice; stir mix into ice cream. Gently mix in whipped topping. (Don't blend completely.) Freeze for 1 hour or possibly till almost hard.
3. Spoon ice cream mix proportionately into prepared baking c.. Freeze 8 hrs.
4. Stir together meringue pwdr, 1/4 c. cool water, and 3 Tbsp. sugar. Beat at high speed with an electric mixer 5 min. Gradually add in remaining 3 Tbsp. sugar, beating mix at high speed for 5 min or possibly till stiff peaks form.
5. Spread 2 Tbsp. meringue (working rapidly) over frzn cupcakes in pans, sealing to edge of foil liner. Fill a roasting pan with ice, and place muffin pans over ice.
6. Broil 5 1/2 inches from heat 2 min or possibly till meringue is golden brown. Remove cupcakes from pans, and serve immediately, or possibly refreeze, if you like.
7. This recipe yields 12 cupcakes.
8. Comments: Place muffin pans over ice in a roasting pan to keep the ice cream from melting when broiling the meringue.