Sugar Cookie Fruit Cups

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  • 20|min prep time
  • 1|hr|5|min total time
  • 10 ingredients
  • 12 servings

package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
snack-size container (4 oz) vanilla pudding
cup sour cream
tablespoon packed brown sugar
1 1/2
cups fresh blueberries
1 1/2
cups fresh raspberries
cup fresh blackberries
cup orange marmalade, melted
cup frozen (thawed) whipped topping
Fresh mint leaves, if desired


  1. 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place 2 cookie dough rounds in each cup, pressing in bottom and up side to form shell.
  2. 2 Bake 24 minutes or until golden brown (dough will puff). For each cookie cup, dip end of wooden spoon handle in sugar; carefully press into bottom of cup to reshape. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
  3. 3 In small bowl, mix pudding, sour cream and brown sugar. Divide pudding mixture evenly among cookie cups. (Cups will not be full.)
  4. 4 In medium bowl, mix blueberries, raspberries and blackberries. Drizzle melted marmalade over fruit; stir gently to coat. Divide fruit evenly among cookie cups. Garnish with whipped topping and mint leaves.




Nutrition Information

Recipe Step Photos

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