1. Simply make an Oreo crust by either grinding 12 of your own reduced fat Oreos into crumbs in a food processor or using store bought Oreo crumbs and then stirring in 3 tablespoons of melted Smart Balance or your choice of butter until it forms a buttery crust consistency.
2. Pack your Oreo crust into the bottom of each individual cup of your regular sized cupcake pan and fill the rest of the cupcake cups to the top with your softened choice of froyo flavor (you can just leave the icecream containers out on the counter for 5-10 mins. while you are making the crust and then they should be soft enough to spread into the pan).
3. Garnish with a thin layer of reduced fat (dethawed, if frozen) cool whip and your choice of reduced guilt topping. Put in the freezer for at least an hour and then simply use a butter knife to go around the edge of each cup and pop them out. Eat with a fork :)
I couldn't decide which flavor I wanted, so we made a variety. I garnished the Cookies 'n Cream with crumbled reduced fat oreos (this was Prescott's favorite one), the Cappuccino Chip with mini chocolate chips (this was my favorite one) and the Chocolate Fudge Brownie with crumbled dark chocolate peanut butter cups (also very delicious). Honestly you can't go wrong with any flavor!
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