Boston Cream Dessert Cups (Cookie Mix)

Cookie Crust

• 1 (17 1/2 ounce) package betty crocker sugar cookie mix
• 1/2 cup butter or margarine, melted
• 1 egg
• 2 tablespoons sugar

Filling

• 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 egg
• 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix, mix (4-serving size)

Topping

• 1 (16 ounce) container betty crocker rich & creamy chocolate frosting

Directions

1. 1

   Heat oven to 350°F

2. 2

   Line 23 regular-size muffin cups with paper baking cups.

3. 3

   Lightly spray baking cups with cooking spray.

4. 4

   In large bowl, stir cookie mix, butter and egg until soft dough forms.

5. 5

   Shape dough into 23 (1 1/2-inch) balls.

6. 6

   Place 1 ball in each baking cup.

7. 7

   Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.

8. 8

   Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.

9. 9

   In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.

10. 10

    Beat in sour cream.

11. 11

    On low speed, beat in eggs, one at a time, just until blended.

12. 12

    Stir in dry pudding mix until well blended.

13. 13

    Spoon about 2 tablespoons filling over dough in each cup.

14. 14

    Bake 25 to 30 minutes or until set.

15. 15

    Cool 30 minutes; remove from pan.

16. 16

    Open container of frosting; remove foil lid.

17. 17

    Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.

18. 18

    Spoon about 1 tablespoon frosting onto center of each cookie cup.

19. 19

    Refrigerate about 1 hour or until set.

20. 20

    Store covered in refrigerator.

21. 21

    If desired, remove from paper baking cups to serve.