Mini Watermelon Cakes
Servings: 30 watermelon cupcakes
- 1 medium sized seedless watermelon rind removed
- 1 container of Extra Creamy Cool Whip
- ½ cup slivered almonds
- 30 Blueberries
Slice watermelon into four slices, each about 2 ½ “ tall. Cut individual rounds out with a 1 ½" 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.