Kristoff Ice Box Cupcakes

Ingredients

• 3 ripe DOLE^® Bananas
• 1 container (8 ounces) fat free whipped topping, thawed if necessary
• 7 low fat honey graham crackers, coarsely crushed
• 1 pound DOLE^® Strawberries, hulled and quartered

Directions

1. Line a 12-cup muffin tin with cupcake liners. Mash bananas in a large bowl; fold in whipped topping.
2. Fill muffin cups with half each of the graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
3. Refrigerate cupcakes 4 hours; serve in cupcake liners. Makes 12 cupcakes.

Tips & tricks

Use gluten free honey graham crackers for gluten free cupcakes.