Heat oven to 350 degrees F. Line 23 regular-size muffin cups with paper baking
cups. Lightly spray baking cups with cooking spray.
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
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.
Bake for 25 to 30 minutes or until set.
Cool for 30 minutes; remove from pan.
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.
Prep Time: 45 min Total Time: 2 hours 45 min Makes: 23 dessert cups
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35
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%