BOSTON CREAM DESSERT CUPS

Boston Cream Dessert Cups image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 23

Number Of Ingredients 12

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Ingredients

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

Steps:

Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.
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.
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.
Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
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 Facts : Calories 330, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Dessert Cup, Sodium 280 mg, Sugar 29 g, TransFat 2 1/2 g