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Boston Cream Dessert Cups
Boston Cream Dessert Cups
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Prep Time:
45 minutes
Total Time:
2 hours 45 minutes
Award-winning 2008 recipe for mini Boston cream pies made with cookie mix. Delicious!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons sugar
  • 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
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat the oven to 350°F. Place paper baking cups in 23 regular-size muffin cups and give them a light spray of cooking spray.
  • In a large bowl, combine cookie mix with butter and egg until dough forms. Roll dough into 23 (1 1/2-inch) balls. Place one ball in each baking cup. For a decorative finish, dampen the bottom of a small flat-bottomed glass with a drop of water, then dip it into 2 tablespoons of sugar. Gently press the glass onto each dough ball to slightly flatten, re-dipping in sugar for each ball.
  • In a large bowl, use an electric mixer to blend cream cheese, 1/2 cup sugar, flour, and milk until smooth. Add sour cream and mix well. Then, on low speed, add eggs one at a time until blended. Mix in dry pudding mix until smooth. Spoon about 2 tablespoons of the filling over the dough in each cup.
  • Bake for 25 to 30 minutes until firm. Allow to cool for 30 minutes, then carefully remove from the pan.
  • 1. Unwrap the frosting container and discard the foil lid. Heat the frosting uncovered in the microwave on High for 30 seconds to soften it. Stir until smooth. 2. Place approximately 1 tablespoon of frosting onto the center of each cookie cup. 3. Chill in the refrigerator for about 1 hour until the frosting sets. 4. Store the cookie cups covered in the refrigerator. 5. Optionally, remove the cups from the paper liners before serving.

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