Sugar Cookie Fruit Cups

Pillsbury® sugar cookie cups with a creamy vanilla pudding filling are topped with fresh berries for a fresh and colorful dessert.

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

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1
snack-size container (4 oz) vanilla pudding
1/4
cup sour cream
1
tablespoon packed brown sugar
1 1/2
cups fresh blueberries
1 1/2
cups fresh raspberries
1
cup fresh blackberries
1/3
cup orange marmalade, melted
1/2
cup frozen (thawed) whipped topping
Fresh mint leaves, if desired
  • 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 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 In small bowl, mix pudding, sour cream and brown sugar. Divide pudding mixture evenly among cookie cups. (Cups will not be full.)
  • 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    247
    ,
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    3g,
    3%
    ),
    Sodium
    124mg
    124%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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