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Confetti Cups!!!

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Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!
INGREDIENTS:
  • 1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2  1/2 cups of Fruit Loops
  • 8 oz. of PHILADELPHIA cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  • Place cookie dough into a mixing bowl and add Fruit Loop crumbs.  Using hands, mix together until well-blended.
  • Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
  • Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  • Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  • Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  • Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
  • Chill cups until they are no longer warm to the touch (about 10 minutes)
  • For filling:  Cream together cream cheese and Kool-Aid until completely blended.
  • Add Marshmallow Creme and mix thoroughly.
  • Add 1 cup of Cool Whip and mix until smooth and creamy.
  • Place filling in a large zip-top bag and clip a corner.
  • Pipe filling evenly into each cookie cup.
  • Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
  • Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
  • Serve immediately or freeze and serve chilled.
My thoughts:  After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!)  I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust!  Individual desserts are just so fun!  ENJOY!!!


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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

33 responses »

  1. YUM!!! These look so delicious!

    Reply
  2. These sound delicious and look fantastic! Please share your recipe with our readers by linking up at Muffin Monday. Thanks!

    http://www.talkingdollarsandcents.net/muffin-monday-vanilla-soy-milk-and-sour-cream-muffins

    Reply
  3. Those look yummy. My little boy would just love them. What a fun recipe. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day 🙂
    Katie

    Reply
  4. Thanks so much for linking up your Confetti Cups at Muffin and Cupcake Monday!

    Reply
  5. You are very welcome. I’m glad you could come by 🙂 Have a great weekend!
    Katie

    Reply
  6. Wow – I have never seen anything like these! So creative. I have never thought of using Kool-Aid to flavor things and using crushed up fruit-loops. Genius!

    Reply
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  11. When I put the cookie dough in the muffin tins, can I shape them to form the cup then or do they get too hard like that?

    Reply
    • Hi! The 1st time I made this recipe I did exactly that- but as they bake they end up looking the same as they do if you didn’t shape them- and you need to shape them again after they come out of the oven. It will just save you some time to only do it once 🙂 Enjoy!

      Reply
  12. These look delicious but tried to make them today and it was the most difficult baking task I have ever done!! They don’t even look good now that I got them done! It only makes 12 so definitely NOT WORTH THE EFFORT!!

    Reply
  13. This is such a fun recipe- my kids had fun crushing the cereal and the filling was my favorite part (I like tart and sweet) I got the tart press tool and it worked well – thank you for the recipe- will make again.

    Reply
  14. WOW! These look amazing. They will be on the desert table at my family reunion next week.

    Reply
  15. I made these for Easter last year and were a hit! And yes, they were easy to do 😉 I plan on making them for my daughter’s birthday party as something different instead of cupcakes or cake this time. My husband wants me to use a different kool aide as he thought the blue raspberry was too tart for him. Have you tried other flavors that you recommend?

    Reply
  16. I know you used regular muffin pans, but have you tried using mini muffin pans if so did it work. Im looking for something fun and new for a christmas eve party and wanted something bite size,and really hoping this would work.

    Reply
  17. These look so delish

    Reply
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  22. These look like unicorn cookies! I think I’m in love. 😀 I also think I’m going to be making them very soon. Thank you!

    Reply

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