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Name: Boston Cream Dessert Cups
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 23
Cuisine: American
Ingredients: 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 8-oz. pkg. cream cheese, softened; 1/2 cup sugar; 1 Tablespoon all-purpose flour; 1 Tablespoon milk; 1/2 cup sour cream; 2 Eggs; 1 4-serving box vanilla instant pudding and pie filling; Topping:

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INGREDIENTS

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 8-oz. pkg. cream cheese, ; softened
1/2 cup sugar
1 Tablespoon all-purpose flour
1 Tablespoon milk
1/2 cup sour cream
2 Eggs
1 4-serving box vanilla instant pudding and pie filling
Topping:

INSTRUCTIONS

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.

NOTES

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Boston Cream Dessert Cups

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 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1 Tablespoon all-purpose flour
1 Tablespoon milk
1/2 cup sour cream
2 Eggs
1 4-serving box vanilla instant pudding and pie filling
 Topping:

1. Heat oven to 350?F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.

4. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 23 Servings

Calories: 144
Calories from Fat: 64 (44%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.5g
Cholesterol 113.7mg		35 %
Sodium 74.8mg		3 %
Potassium 77.3mg		2 %
Total Carbohydrate 17.4g		5 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 17.1g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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