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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 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 | container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting |
| 1. | Heat oven to 350°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. 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. |
| 4. | Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan. |
| 5. | 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. |
| Decrease butter to 1/3 cup butter. Bake 30 to 35 minutes. |
|
| Boston cream pie is a dessert of two yellow cake layers filled with a thick vanilla pudding and topped with a chocolate glaze. |
Nutrition Information:
330 ( 160); 18g ( 9g, 2 1/2g); 65mg; 280mg; 39g ( 0g, 29g); 3g 10%; 0%; 2%; 4% 1 ; 1 1/2 ; 0 ; 3 1/2 2 1/2