Print Recipe

Boston Cream Dessert Cups

Boston Cream Dessert Cups

Here's a mini version of Boston cream pie made with cookie mix.

Ingredients

Cookie Crust

  • 1 pouch (1 pound 1.5 ounces) Betty Crocker® sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 2 tablespoons sugar

Filling

  • 2 packages (8 ounces 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 pound) Betty Crocker® Rich & Creamy chocolate frosting

Instructions

  1. Heat oven to 350 degrees 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 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.
  4. Beat in sour cream.
  5. On low speed, beat in eggs, one at a time, just until blended.
  6. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
  7. Bake for 25 to 30 minutes or until set.
  8. Cool for 30 minutes; remove from pan.
  9. Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
  10. Spoon about 1 tablespoon frosting onto center of each cookie cup.
  11. Refrigerate about 1 hour or until set.
  12. Store covered in refrigerator.
  13. If desired, remove from paper baking cups to serve.

Prep Time: 45 min | Makes: 23 dessert cups

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35 minutes.

Nutrition Information: 1 Dessert Cup: Calories 330 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 65mg; Sodium 280mg; Total Carbohydrate 39g (Dietary Fiber 0g, Sugars 29g); Protein 3g

Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 4%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker


Widget is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips