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Sugar Cookie Fruit Cups

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

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

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 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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