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!!!
EASYBAKED 
YUM!!! These look so delicious!
Thank you!!!!
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
Thanks! Just linked up!!!
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
Thanks Katie– I LOVE your blog design!!!! All those little cupcakes– so fun!!!!!!!! Made me smile 🙂 Just linked up- thanks for the invite!
Thanks so much for linking up your Confetti Cups at Muffin and Cupcake Monday!
You are very welcome. I’m glad you could come by 🙂 Have a great weekend!
Katie
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!
Thank you so much 🙂 I’ve had a lot of fun experimenting!
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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?
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!
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!!
So sorry that these didn’t work out well for you Angela…
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.
Thanks Laurie– glad you had fun kitchen time with your kids this weekend!!!
WOW! These look amazing. They will be on the desert table at my family reunion next week.
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?
I haven’t tried any others actually– sorry! If you find one that he likes, let us know how it turns out!!!
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.
I haven’t tried minis yet- but that is such a fun fun idea- now I want to try it!!!
These look so delish
Thanks!!!!
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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!
Haha- unicorn cookies 🙂 love it!