Boston Cream Dessert Cups Cookie Mix |
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Prep Time: 0 Minutes Cook Time: 165 Minutes |
Ready In: 165 Minutes Servings: 23 |
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Thank you betty crocker cook off this takes some time to make but oh how yummy Ingredients:
cookie crust |
1 pouch (1 lb 1.5 oz) betty crocker® sugar cookie mix |
1/2 cup butter or margarine, melted |
1 egg |
2 tablespoons sugar |
filling |
2 packages (8 oz each) cream cheese, softened |
1/2 cup sugar |
1 tablespoon gold medal® all-purpose flour |
1 tablespoon milk |
1/2 cup sour cream |
2 eggs |
1 box (4-serving size) vanilla instant pudding and pie filling mix |
topping |
1 container (1 lb) betty crocker® rich & creamy chocolate frosting |
Directions:
1. Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.
2. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
3. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
4. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
5. Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.
6. High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35 minutes.
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