Boston Cream Dessert Cups

 

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.