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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.
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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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