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Boston Cream Dessert Cups
Boston Cream Dessert Cups

Boston Cream Dessert Cups

2 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Cookie Crust:
1 pouch (1 lb 1.5 oz.) sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
2 package s (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon 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 container (1 lb.) chocolate frosting
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Let's Make It
1. Preheat oven to 350 degrees F. Line 23 regular size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray. In a 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 a 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.
2. 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.
3. Bake 25 to 30 minutes or until set. Cool 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.
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