Boston Cream Dessert Cups Cookie Mix Recipes

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BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

Prize-Winning Recipe 2008! Here's a mini version of Boston cream pie made with cookie mix. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 23

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.
  • In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
  • In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
  • Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
  • Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Dessert Cup, Sodium 280 mg, Sugar 29 g, TransFat 2 1/2 g

BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

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.

Provided by KarenM

Categories     Desserts

Time 2h40m

Yield 24

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 31.9 g, Cholesterol 43.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 6.9 g, Sodium 236.5 mg, Sugar 22.2 g

BOSTON CREAM DESSERT CUPS (COOKIE MIX)



Boston Cream Dessert Cups (Cookie Mix) image

Source: Betty Crocker Bake Life Sweeter Cookie Contest Entry by Sherry Lee!! "Here's a mini version of Boston cream pie made with cookie mix. Yum!"

Provided by Mom2Rose

Categories     Tarts

Time 40m

Yield 23 cups, 23 serving(s)

Number Of Ingredients 12

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, melted
1 egg
2 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 (3 ounce) package vanilla flavor instant pudding and pie filling mix, mix (4-serving size)
1 (16 ounce) container betty crocker rich & creamy chocolate frosting

Steps:

  • Heat oven to 350°F
  • Line 23 regular-size muffin cups with paper baking cups.
  • Lightly spray baking cups with cooking spray.
  • In large bowl, stir cookie mix, butter and egg until soft dough forms.
  • Shape dough into 23 (1 1/2-inch) balls.
  • Place 1 ball in each baking cup.
  • Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
  • Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
  • In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
  • Beat in sour cream.
  • On low speed, beat in eggs, one at a time, just until blended.
  • Stir in dry pudding mix until well blended.
  • Spoon about 2 tablespoons filling over dough in each cup.
  • Bake 25 to 30 minutes or until set.
  • Cool 30 minutes; remove from pan.
  • Open container of frosting; remove foil lid.
  • Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
  • Spoon about 1 tablespoon frosting onto center of each cookie cup.
  • Refrigerate about 1 hour or until set.
  • Store covered in refrigerator.
  • If desired, remove from paper baking cups to serve.

BOSTON CREAM DESSERT



Boston Cream Dessert image

Enjoy a clever take on a New England favorite with this Boston Cream Dessert. Ditching the cake in favor of crunchy graham crackers makes this no-bake Boston Cream Dessert so easy.

Provided by My Food and Family

Categories     Home

Time 4h35m

Yield Makes 8 servings.

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
9 graham crackers, coarsely broken
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 Tbsp. graham pieces; set aside.
  • Spread half the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces. Refrigerate 4 hours.
  • Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 min. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

Provided by My Food and Family

Categories     Recipes

Time 2h45m

Number Of Ingredients 15

Cookie Crust:
1 pouch (1 lb 1.5 oz.) sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
Filling:
2 package s (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon all purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4 serving size) vanilla instant pudding and pie filling mix
Topping:
1 container (1 lb.) chocolate frosting

Steps:

  • 1. Preheat oven to 350 degrees F. Line 23 regular size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray. In a large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2 inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with a drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
  • 2. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
  • 3. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan. Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BOSTON CREAM PIE COOKIES



Boston Cream Pie Cookies image

I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. -Evangeline Bradford, Erlanger, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 24

6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup 2% milk
6 tablespoons heavy whipping cream
1 large egg yolk, beaten, room temperature
2 teaspoons vanilla extract
COOKIES:
9 tablespoons butter, softened
1 cup sugar
2 large egg yolks, room temperature
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
1 cup plus 2 tablespoons cake flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons buttermilk
GLAZE:
2 ounces unsweetened chocolate, chopped
4 teaspoons butter
1/2 cup whipping cream
1 cup confectioners' sugar

Steps:

  • In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours., In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon zest. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely., Spread custard over the bottoms of half of the cookies; top with remaining cookies., For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator.

Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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