Boston Cream Dessert Cups

Prize-Winning Recipe 2008! Here's a mini version of Boston cream pie made with cookie mix. Yum!

  • Prep Time 45 min
  • Total Time 2 hr 45 min
  • Servings 23

Cookie Crust

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter or margarine, softened
1
egg
2
tablespoons sugar

Filling

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

Topping

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Dessert Cup
Calories
330
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
65mg
65%;
Sodium
280mg
280%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.