Mini Watermelon Cakes
Print Recipe
5 from 2 votes

Mini Watermelon Cakes

Prep Time20 mins
Total Time20 mins
Servings: 30 watermelon cupcakes
Author: Basil and Bubbly

Ingredients

  • 1 medium sized seedless watermelon rind removed
  • 1 container of Extra Creamy Cool Whip
  • 1/2 cup slivered almonds
  • 30 Blueberries

Instructions

  • Slice watermelon into four slices, each about 2 1/2 “ tall. Cut individual rounds out with a 1 1/2" round cookie cutter. Blot the top of each round dry to help the topping to stick.
  • Using a small ice cream scoop, put a dollop of Cool Whip on top of each watermelon round.
  • Press slivered almonds into the side of the Cool Whip, and top with a blueberry.