Saturday, February 27, 2010

Boston Cream Dessert Cups

This might be an option for Easter Sunday dinner dessert. Very easy and tasty

You need

Cookie Crust

1 pouch Sugar cookie mix
1/2 cup butter melted
1 egg
2 tablespoons sugar


2 packages cream cheese softened
1/2 cup sugar
1 tablespoon flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box vanilla instant pudding


1 container chocolate frosting

How to

Heat oven to 350 Line 23 regular size muffin cups with baking cups Lightly spray baking cups with cooking spray
In a bowl stir in cookie mix,butter and egg until 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

In same bowl beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on med 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

Bake 25-30 minutes or until set Cool 30 minutes

Microwave frosting for 30 seconds to soften,stir until smooth Spoon about 1 tablespoon onto center of each cookie cup

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