Sunday, March 7, 2010

Boston Cream Dessert Cups

Cookie Crust

1 pouch (1 lb. 1.5 oz)Betty Crocker sugar cookie mix
1/2 c. butter, softened
1 egg
2 Tbsp. sugar


2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
1 Tbsp. flour
1 Tbsp. milk
1/2 c. sour cream
2 eggs
1 (4-serving) vanilla instant pudding and pie filling mix


Favorite chocolate frosting

Heat oven to 350. Line 23 cups with paper baking cups. Lightly spray. Mix cookie mix, butter and egg. Shape into 23 balls; place in cups. Moisten small glass with water; dip into 2 Tbsp. sugar. press on balls to flatten slightly. Beat cream cheese, 1/2 c. sugar, flour and milk until smooth. Beat in sour cream. Beat in eggs, one at a time, just until blended. Stir in pudding mix. Spoon 2 Tbsp un each cup. Bake 25-30 minutes or until set. Cool 30 minutes;remove. Microwave frosting uncovered on HIGH 30 seconds; stir until smooth. Spoon 1 Tbsp. onto each cookie. Refrigerate

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