The idea and recipe came from the blog Banner Boutique. The link to the original is here.
These were soooooo good. I do have to admit that not all the cups turned out well. We kind of just mushed together the broken ones and after the toppings were on you really couldn't tell.
- Pillsbury Sugar Cooke Dough. (We used one tube)
- 1 container of Cool Whip (we used lite)
- 8oz of cream cheese (we used lite)
- Fruit (we only had blueberries and raspberries so that's what we went with)
Take mini muffin pans and grease or spray them so the cookie dough comes out.
Roll the dough into little balls. Be careful and don't use too much. We made that mistake on a couple and puffed up too much. Put a dough ball in each muffin slot.
Preheat the oven to 350 degrees. Bake for 6-7 mins. Ours looked a little doughy but after cooling they were ok. So after they are out of the oven make sure they cool for awhile. If not when you take them out then the cup form will fall apart. We used a butter knife after we were cooled to pry them out. As I said...some we had to mush back together on the 1st round until we were used ot the process.
Notice that in the picture below...some were better looking than others. I'm not a professional baker so for a 1st time experiment I thought they turned out ok.
In a bowl .... beat together the cream cheese and cool whip until its blended and smooth. Put mixture into a plastic ziplock bag. Cut a small hole in the corner to use as a piping bag. Squeeze some of the cream cheese/cool whip mixture onto each cup.
Top with fruits. We did 1 or 2 raspberries and blueberries on each one. I've also seen these with strawberries and kiwi.
Then refridgerate your project for about an hour before serving. This ensures that its all solid and can be picked up as finger food.