1 Picture
Ingredients
- 1 Package Sugar Cookie Dough
- 1 8 oz package cream cheese, softened
- 1 large container cool whip
- 4 cups of any kind of fruit (or more if you want)
- Mini-muffin pan
- 1 gallon-sized Ziploc bag
Details
Level of difficulty Easy
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees. Cut fruit into small (less than bite-sized!) pieces, if needed.
Step 2
Spray mini-muffin pans with Pam or any non-stick spray. Roll sugar cookie dough into 1/2" balls and place one ball per mini-muffin tin cavity. Bake for 4-5 minutes. DO NOT OVER COOK!
Step 3
Let them cool in the pan for just a couple minutes and then pop them out of the muffin tins. One small roll of sugar cookie dough will make approximately 48 of these.
***Let cool completely - this is very important!***
Step 4
Whip together (using a whisk, blender, electric mixer, etc.) the soft cream cheese and tub of whip cream. Spoon into a gallon-sized Ziploc. Cut off very tip (less than 1/4") of one corner to make a make-shift frosting bag and tip.
Step 5
When muffin-tin-cookies are completely cool, start filling the cups with the cream cheese/whip cream mixture. Once filled (literally cannot put too much!), start placing fruit on top.
If there are left over cookie-cups with frosting, count it as a win and eat on the spot.
Adapted from Banner Boutique (http://bannerboutique.blogspot.com/)
Review this recipe