Thursday, April 2, 2009

Boston Cream Dessert Cups

Boston Cream Dessert Cups
Boston Cream Dessert Cups

Prize-Winning Recipe 2008! Here's a mini version of Boston cream pie made with cookie mix. Yum!
Prep Time: 45 min
Total Time: 2 hours 45 min
Makes: 23 dessert cups

Cookie Crust
1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter or margarine, softened
1egg
2tablespoons sugar
Filling
2packages (8 oz each) cream cheese, softened
1/2cup sugar
1tablespoon Gold Medal® all-purpose flour
1tablespoon milk
1/2cup sour cream
2eggs
1box (4-serving size) vanilla instant pudding and pie filling mix
Topping
1container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
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.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Boston cream pie is a dessert of two yellow cake layers filled with a thick vanilla pudding and topped with a chocolate glaze.

Nutrition Information:

1 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 Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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