Pillsbury™ sugar cookie cups with a creamy vanilla pudding filling are topped with fresh berries for a fresh and colorful dessert.
Sugar Cookie Fruit Cups
- Prep Time 20 min
- Total 1 hr 5 min
- Ingredients 10
- Servings 12
Ingredients
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In small bowl, mix pudding, sour cream and brown sugar. Divide pudding mixture evenly among cookie cups. (Cups will not be full.)
-
Step4In 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
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
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