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. MORE+ LESS-

package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)

snack-size container (4 oz) vanilla pudding

1/4

cup sour cream

tablespoon packed brown sugar

1 1/2

cups fresh blueberries

1 1/2

cups fresh raspberries

cup fresh blackberries

1/3

cup orange marmalade, melted

1/2

cup frozen (thawed) whipped topping

Fresh mint leaves, if desired

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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.