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Sugar Cookie Fruit Cups

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Sugar Cookie Fruit Cups
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 12
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Pillsbury™ sugar cookie cups with a creamy vanilla pudding filling are topped with fresh berries for a fresh and colorful dessert.
Updated Dec 31, 2012

Ingredients

Steps

  • 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

247 Calories, 10g Total Fat, 2g Protein, 39g Total Carbohydrate

Nutrition Facts

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