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Boston Cream Dessert Cups Recipe

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This recipe for Boston Cream Dessert Cups, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Crocker
Added: Thursday, October 9, 2008


Cookie Crust:
1 pouch (1lb. 1.5oz.) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 tbsp. sugar
2 pkgs. cream cheese, softened
1/2 cup sugar
1 tbsp. all purpose flour
1 tbsp. milk
1/2 cup sour cream
2 eggs
1 box (4 serving) vanilla instant pudding and pie filling mix
1 container Betty Crocker Rich and Creamy chocolate frosting

Heat oven to 350. 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") balls. Place 1 ball in each baking cup. Moisten bottom of small flat bottomed glass with drop of water, then dip into 2 tbsp. 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 med. 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 blended. Spoon about 2 tbsp. filling over dough in each cup. Bake 25-30 minutes or until set. Cool 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 tbsp. frosting onto center of each cookie cup. Refrigerate about 1 hour until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.




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