Tuesday, July 8, 2008

Mini Boston Cream Pies

I got this recipe from Betty Crocker. I made some measurement adjustments and the end result is yummy and cute.

Cookie Crust
1 pouch Betty Crocker Sugar Cookie Mix
2/3 cup melted butter
1 egg
2 tbsp sugar

2 8oz pkg softened cream cheese
1/2 cup sugar
1 tbsp all-purpose flour
1 tbsp fat-free milk
1/2 cup fat free sour cream
2 eggs
1 large box of instant vanilla pudding

2 cans of whipped chocolate frosting

Heat oven to 350. Line 24 muffin cups with paper liners. Lightly spray cups with cooking spray.

In bowl, combine sugar cookie mix, butter and egg until a soft dough is formed. Roll dough into 24 1.5" balls and place one ball in each baking cup.

Moisten bottom of small flat-bottomed glass (I used a beer bottle - it was a perfect fit) with water, dip into sugar and press down on dough balls to flatten. Dip in sugar for each press.

In bowl of a stand mixer, beat cream cheese, 1/2 cup sugar, flour and milk on medium until smooth. Beat in sour cream. Reduce speed to low and add eggs, one at a time, until blended. Add pudding mix and mix until incorporated. Spoon about 2 tbsp of filling into each cup.

Bake for 25-30 minutes or until set. Cool for 45 minutes and remove from pan.

Put frosting containers in microwave for 20 seconds. With a star tip, pipe frosting into dip on top of each cup. Refrigerate for at least one hour before serving. Store in fridge, covered.