Description
This is a mini version of Boston Cream Pie. They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl. I never have leftovers.
Ingredients
- 1 (16 ounce) package refrigerated sugar cookie dough
- 2 (8 ounce) packages cream cheese, softened
- ½ cup sour cream
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 2 eggs
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (16 ounce) container prepared chocolate frosting
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
- Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup
- 8 to 10 minutes. Remove from oven and set aside.
- Beat the cream cheese
- sour cream
- sugar
- flour
- and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended
- then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set
- about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
- Remove the foil cover of the prepared frosting and microwave until softened
- about 30 seconds. Stir frosting until smooth
- then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set
- about 1 hour.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 2 hrs 40 mins
Servings: 24