Recipe courtesy of Ree Drummond

Confetti Cups

Name: Confetti Cups
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 12 servings
Ingredients: 19 vanilla sandwich cookies; 2 tablespoons butter, melted; 1 pint vanilla ice cream, slightly softened; 1/2 cup rainbow sprinkles; 1/4 cup rainbow sprinkles; 2 ounces white chocolate shavings; Sweetened whipped cream, for serving, optional

Getting reviews...

Level: Easy

Total: 2 hr 20 min (includes freezing time)
Active: 20 min

Yield: 12 servings

Save Recipe

Ingredients

Confetti Cups:

19 vanilla sandwich cookies

2 tablespoons butter, melted

1 pint vanilla ice cream, slightly softened

1/2 cup rainbow sprinkles

Toppings:

1/4 cup rainbow sprinkles

2 ounces white chocolate shavings

Sweetened whipped cream, for serving, optional

Directions

For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.
Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.
For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.
To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.