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Boston Cream Dessert Cups

  • Prep 45 min
  • Total 2 hr 45 min
  • Ingredients 12
  • Servings 23

Ingredients

Cookie Crust

1
pouch Betty Crocker™ sugar cookie mix
1/2
cup butter, 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup
Calories
330
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
9g
45%
Trans Fat
2 1/2g
Cholesterol
65mg
21%
Sodium
280mg
12%
Potassium
95mg
3%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
29g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

Directions

  • 1 Heat oven to 350°F. Line 23 muffin cups with paper baking cups. Lightly spray. Mix cookie mix, butter and egg. Shape into 23 balls; place in cups. Moisten small glass with water; dip into 2 tablespoons sugar. Press on balls to flatten slightly. Beat cream cheese, 1/2 cup sugar, flour and milk until smooth. Beat in sour cream. Beat in eggs, one at a time, just until blended. Stir in pudding mix. Spoon 2 tablespoons in each cup.
  • 2 Bake 25 to 30 minutes or until set. Cool 30 minutes; remove. Microwave frosting uncovered on High 30 seconds; stir until smooth. Spoon 1 tablespoon onto each cookie. Refrigerate.

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