Spumoni Cookie Cups

Name: Spumoni Cookie Cups
Prep time: 15 min
Total time: 45 min
Yield: 18
Cuisine: Italian
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 1/3 cup all-purpose flour; 2 oz chocolate-flavored candy coating almond bark (dipping chocolate); 1 box (4-serving size) pistachio instant pudding and pie filling mix; 1 cup cold milk; 1 1/2 cups (4 oz) thawed whipped topping; 18 maraschino cherries

0 Ratings

0 Reviews

0 Questions

Prep 15 min
Total 45 min
Ingredients 7
Servings 18

These mini desserts feature the flavors of the Italian ice cream dessert, spumoni, in cookie cup form.

By Shawn Syphus

Updated September 18, 2020

Make With

Pillsbury Cookies

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3 cup all-purpose flour
2 oz chocolate-flavored candy coating almond bark (dipping chocolate)
1 box (4-serving size) pistachio instant pudding and pie filling mix
1 cup cold milk
1 1/2 cups (4 oz) thawed whipped topping
18 maraschino cherries

Steps

1

Heat oven to 350°F.
2

In large bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough. Add 1/3 cup all-purpose flour; with hands, mix until well combined. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
3

Shape tablespoonsful of dough into 18 balls; place each ball in ungreased mini muffin cup. With end of wooden spoon or dowel, create small indention in cookie dough, not going through bottom, to make a cup.
4

Bake 14 to 15 minutes. Remove from oven. Immediately use end of wooden spoon again to gently press each into cup shape. Cool completely in muffin cups, at least 15 minutes. Run butter knife around edge of each cookie cup; gently remove from muffin cups.
5

Melt 2 oz chocolate-flavored candy coating almond bark (dipping chocolate) as directed on package. Dip top of each cookie cup in melted chocolate; cool completely until set.
6

Meanwhile, beat 1 box (4-serving size) pistachio instant pudding and pie filling mix and 1 cup cold milk with whisk until thick and smooth. Fold in 1 1/2 cups (4 oz) thawed whipped topping.
7

Spoon pudding mixture into resealable freezer plastic bag. Seal bag; cut off one bottom corner of bag. Pipe mixture into cookie cups. Top each with 1 maraschino cherry.

For a little more fun, sprinkle the cookie cups with chocolate sprinkles before the melted chocolate sets.
Change the flavor of the pudding mix to whatever flavor you like to completely switch up these cookie cups!

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 170mg; 7%

Potassium: 25mg; 1%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 0g; 0%

Sugars: 19g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 0%; 0%

Exchanges:

1/2 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;