These cupcakes were hands down my favorite after school snack when I was in elementary school, especially on those early fall days where you would head out in the morning with a sweatshirt on and walk home a sweaty mess. I had to grab this recipe from my mom when I had my own kiddos. My people are allergic to bananas, so I substitute them with Maraschino cherries or just extra strawberries and pineapple.  This recipe is a great thing to make with your littles who are still at home. Grab some fun cupcake wrappers and enjoy!

Frozen Cupcakes


One 8-ounce block cream cheese

3/4 cup sugar

10 ounces sliced strawberries (fresh or frozen)

2 sliced bananas

8 ounce crushed pineapple

1/2 chopped pecans

1 container (9 ounces) cool whip


In a large bowl, beat all ingredients together until well combined. Fold in Cool Whip. Use an ice cream scoop to place mixture into the cupcake wrappers set in a muffin pan to provide shape. Freeze until solid. Make sure you take them out of the freezer several minutes before serving. Makes 18.