Boston Cream Dessert Cups

Here's a mini version of Boston cream pie made with cookie mix.

Prep: 45 min | Yield: 23 dessert cups

Ingredients

Cookie Crust

• 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 2 tablespoons granulated sugar

Filling

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon Gold Medal® all-purpose flour
• 1 tablespoon milk
• 1/2 cup sour cream
• 2 eggs
• 1 (4 serving size) box vanilla instant pudding and pie filling mix

Topping

• 1 (1 pound) container Betty Crocker® Rich & Creamy chocolate frosting

Instructions

1. Heat oven to 350 degrees 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.
4. Beat in sour cream.
5. On low speed, beat in eggs, one at a time, just until blended.
6. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
7. Bake for 25 to 30 minutes or until set.
8. Cool for 30 minutes; remove from pan.
9. Open container of frosting; remove foil lid. Microwave uncovered on HIGH for 30 seconds to soften frosting; stir until smooth.
10. Spoon about 1 tablespoon frosting onto center of each cookie cup.
11. Refrigerate about 1 hour or until set.
12. Store covered in refrigerator.
13. If desired, remove from paper baking cups to serve.

Notes

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake for 30 to 35 minutes.

Nutrition

Per Dessert Cup: Calories 330 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 65mg; Sodium 280mg; Total Carbohydrate 39g (Dietary Fiber 0g, Sugars 29g); Protein 3g

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 2 1/2

Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens