Mini Ice Cream Cookie Cups

• Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
• Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
• Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
• Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
• In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
• Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Nutrition Information:

• Calories 150
• (Calories from Fat 70),

• Total Fat 7g
• (Saturated Fat 2 1/2g,
• Trans Fat 1 1/2g),
• Cholesterol 0mg;
• Sodium 60mg;
• Total Carbohydrate 19g
• (Dietary Fiber 0g,
• Sugars 12g),
• Protein 1g;

• Vitamin A 0%;
• Vitamin C 0%;
• Calcium 0%;
• Iron 2%;

• 0 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 1/2 Fat;

• 1;