• 1 pkg blue berry muffin mix, or your choice of muffin –
• 24 ice cram cones –
• 2 chunks almond bark –
• 12 vanilla sandwich cookies –
• 1 tube white frosting –
• Mix blueberry muffin mix as directed on package.
• Line24 muffin tins with paper cupcake papers and cut off the bottoms of the ice cream cones. .Place the tops in the muffin tins.
• Pour in the muffin mix about 2/3 of the way. Bake as directed on the package.
• Melt almond bark and dip pretzels in and let harden.
• When muffins are cool remove from the paper cupcake papers and trim off any extra muffin.
• Open your sandwich cookies and stick on the bottom of the muffin. This is where you might need extra frosting.
• Cut a small slit in the ice cream cone and break off a little corner of the pretzel and insert in the slit. You could use premade pretzels with almond bark as well.
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