BOSTON CREAM DESSERT CUPS
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
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 (COOKIE MIX)
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
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
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
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
BANANA BOSTON CREAM DESSERT
Bisquick® mix and instant pudding make this showstopper of a dessert a piece of cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, beat pudding mix (dry) and milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Cover and refrigerate 1 hour.
- Heat oven to 350°F. Grease and flour 9-inch round cake pan. In large bowl, beat all dessert ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
- Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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