Tag Archives: cookie cups

Lemony Ginger Snap Cups

Posted on July 10, 2017 by Ruthanne

Creamy lemon pie inside of a chewy gingersnap cookie cup! A perfect summer treat!

I am usually several week to months ahead in this blog. In January I am thinking about Easter, at Halloween I am baking Christmas cookies. But today- I am behind! Goodness, I’ve had such a busy spring and summer. I was 2 months ahead and now I’ve got nothing planned for the coming weeks. All that to say- I needed something SO easy and quick this week. These are a perfect recipe for easy and quick! 🙂

They don’t LOOK easy and quick- but 30 minutes, including baking time, is all you’ll need! Love it!

Here’s how we made them: (printable recipe here)

INGREDIENTS:

One tube of refrigerated sugar cookie dough
About 3 cups of gingersnaps cookies (you’ll need 2 cups of them crushed)
One can of lemon pie filling
One container of Cool Whip (or make your own whipped cream if you prefer)

DIRECTIONS:

Preheat the oven to 350F degrees.
In a large mixing bowl, use clean hand to knead together 1 and 1/2 cups of cookie crumbs with the refrigerated cookie dough.
Divide evenly into 12 muffin tins and press into bottom.
Bake for 16- 20 minutes.
Use a tart shaper or a wooden spoon to press the centers in, forming a cookie cup (photo below is from an earlier cookie cup recipe, but shows how you should shape the cups. It is easier if you shape them in the tin and allow them to cool, which is not what the photo shows- sorry!).
Allow cup to cool completely and use a small knife to pop each cookie cup out of the tin.
Spoon or pipe lemon pie filling into each cookie cup.

Top with cool whip (I used a zip-top bag, fitted with a piping tip, to pipe mine on in swirls).
Sprinkle remaining crumbs on tops.
Keep covered and refrigerated until serving.
Enjoy!

My thoughts: Easy and delicious! The ginger snap crust is a perfect combination with that lemon filling! Delicious summer flavor combination. I hope you get a chance to try these!! Enjoy! ~r

Other fun summer recipes on Easybaked (click on a photo to see the recipe):

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Posted in Cookie Cups, Cookies, Pies and tagged cookie cups, gingerbread, gingersnap dessert, gingersnaps, lemon cookies, lemon dessert, lemon gingerbread, lemon pie cookies, lemon pie cups, lemon pie filling, refrigerated cookie dough recipe, summer dessert. Bookmark the permalink.

Turtle Cookie Cups

Posted on November 1, 2014 by Ruthanne

Chocolate cookie cups full of creamy caramel, chocolate and pecans. So many fun fall flavors in one little dessert!

There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving? I’m not sure, but these yummy little treats hit the spot! They are fun to make, and a pretty mini dessert for all those November and December get-togethers.

Here’s how they are made: (printable recipe)

INGREDIENTS:

Cookies:

2 sticks (one cup) butter (softened)
1 ½ cups sugar
2 eggs
1 teaspoon of vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
½ teaspoon salt
½ teaspoon baking powder

Toppings:

1 bag of Wilton’s candy melts in milk chocolate
2 cups of chopped pecans and about 60 whole pecans
32 Kraft caramels (unwrapped)
1 can (14oz) sweetened condensed milk
1 stick (1/2 cup) butter

DIRECTIONS:

Cookies:

Preheat oven to 350 degrees
Add butter, sugar, eggs and vanilla together in a large mixing bowl
Blend on medium speed with a mixer until smooth
Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
Use a tart shaper, or a wooden spoon to press the dough into a cup shape.

Bake at 350F degrees for 7-8 minutes and remove from oven.
Press centers in a second time and allow cups to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool on the counter.

Toppings:

Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
Place chopped pecans into a small bowl.
To assemble, dip top edge of cup in candy melts and then in chopped nuts.

Place caramel sauce into a sturdy zip top bag and clip a corner.
Pipe caramel into each cup until filled completely and top with a whole almond.
Allow caramel and chocolate to firm up.
Store in an airtight container for 2-3 days.
Enjoy!

My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r

Other fun mini desserts here at Easybaked (click on a photo to see the recipe)

3 Comments

Posted in Candy, Cookie Cups, Cookies and tagged autumn, best, best fall desserts, candy, caramel, caramel sauce, chocolate, chocolate cookie, chopped pecans, christmas, cookie cups, cookies, creamy caramel, dessert, fall, holiday cookies, holiday desserts, milk chocolate, pecan, recipe, thanksgiving, treats, turtles. Bookmark the permalink.

Fudge Stripe Cookie Cups

Posted on August 22, 2014 by Ruthanne

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies. Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat. They are just soooo yummy! Those little mini cookies were the inspiration for these cookie cups. They fit perfectly inside, and make for a wonderful surprise when you bite into one!

So much fun! Best use of diet food EVER!

Here’s how we made them: (for a printable recipe click here)

INGREDIENTS: (makes 44-48 mini cookie cups)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
One box of Keebler Mini Fudge Stripe cookies
One tub of vanilla frosting.
A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Place one mini Fudge Stripe Cookie to each cup
Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft. Stir until smooth.
Spoon frosting into a sturdy zip-top bag and clip a corner off. Pipe frosting over cookie to the top of each cup

Pipe chocolate stripes on top to decorate.
Allow frosting to firm up.
Enjoy!

My thoughts: These are SO easy to make and such cute little desserts. I’m addicted to desserts that surprise you when you bite into them- and these do just that! I hope you enjoy making and sharing these fun little treats! Enjoy!! ~r

Other cookie cup dessert recipes:

9 Comments

Posted in Cookie Cups, Cookies and tagged cookie cups, cookies, creative, dark chocolate, dessert, food, fudge, fudge stripe cookies, idea, mini dessert, party, recipe, sweets, unique, vanilla frosting. Bookmark the permalink.

Triple Chocolate Truffle Cups

Posted on July 11, 2014 by Ruthanne

Delicious dark chocolate cookie cups filled with melted milk chocolate and a white chocolate truffle. Yum.

I love little mini desserts. I used to work for a hospital and they would have a big, fancy Christmas party every year. My favorite part was all the adorable little desserts at the end. You can try like 8 of them for the calorie price of one big dessert!

This is an adorable (easy to make!) mini dessert. Perfect for showers, receptions, tea parties and any occasion that calls for a little bit of “fancy” dessert.

The cookie cups use my favorite chocolate cut-out cookie recipe (pressed into a cup!), melted chocolate and a Lindt White Chocolate Truffle. Quick, easy, and delicious!

Here’s the recipe: (printable version)

INGREDIENTS: (makes about 48 mini desserts)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 bag of Wilton’s milk chocolate Candy Melts (if you want to melt higher end chocolate for this, feel free!)
Approximately 48 Lindt White Chocolate Truffles (Walmart has them in large boxes of 60, for a reasonable price)

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Melt candy melts in a microwave safe bowl, in the microwave, in 30 second increments, stirring in between until melted and smooth.
Pour melted chocolate into a sturdy zip-top bag. Zip it closed and clip a corner off.
Unwrap all of your Lindt truffles.
Carefully pipe warm chocolate into each cookie cup, filling each one about half way.
Gently press a truffle into the center of each chocolate-filled cup, allowing the warm chocolate to squeeze up around the edges (yum!)
Drizzle any left-over chocolate over the tops of the mini-desserts and allow them to cool and harden completely.
Enjoy!!!

My thoughts: Well, you can see for yourself what happens when you bite into this little dessert. Pure deliciousness!!!! Those truffles are so good. Mine got a little melted before I cut one in half– but all that soft white chocolate….!!! They make this dessert a touch pricey- but they are SO worth the cost! If you want to make a smaller batch just cut the cookie recipe in half. I hope you get a chance to try these- I am filing this recipe away for the next time I need something little for favors or a mini dessert table. These are perfect for both! Enjoy!!!! ~r

Other mini desserts you might enjoy:

14 Comments

Posted in Candy, Cookie Cups, Cookies and tagged chocolate, cookie cups, cookies, creative dessert, dark chocolate, dessert, fancy dessert, food, Lindt truffles, milk chocolate, mini dessert, recipe, truffles, white chocolate. Bookmark the permalink.

S’mores Cookie Cups

Posted on July 12, 2013 by Ruthanne

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember. You simply can’t stop at one! I guess that’s because they are made with all the ingredients used in S’mores! The marshmallow stays soft, and the soft chocolate layer on the inside….? Oh my.

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

One tube of refrigerated sugar cookie dough
1 cup of finely crushed graham crackers
1/4 cup of heavy cream
1/2 cup semi-sweet chocolate chips
1 (13oz) jar of Jet-Puffed Marshmallow fluff
48 Hershey Kisses (unwrapped!)

DIRECTIONS:

Preheat oven to 350F degrees.
Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin. Allow cup to completely cool on counter.
Place all cups on a cookie sheet (preferably one with raised edges)
In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
Add chocolate chips, cover and allow them to sit for 5 minutes.
Stir melted chips with cream until smooth (turn heat back on if needed)
Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it. Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup. Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler. WATCH the cookies– in about 30 seconds the marshmallows will start to brown. Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top. Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
Let these sit for about an hour. The bottom of the kiss will melt and attach to the marshmallow.
You can serve these warm, or at room temp.
Once they are cooled, you can store them in an airtight container for about a week.

My thoughts~ These cookie cups were a big hit. They really capture the flavor of a s’more and they aren’t very difficult to make. The marshmallow fluff was a little fussy, just because it is so sticky. I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow. It captured that melted marshmallow feel. I *highly* recommend you use a cookie scoop for these. You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon. I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Other cookie cup recipes you might enjoy:

25 Comments

Posted in Candy, Cookie Cups, Cookies and tagged baking, best smore recipe, best summer dessert, chocolate, chocolate ganache, chocolate layer, cookie cups, cookies, dessert, food, graham crackers, hershey kisses, jet puffed marshmallow, marshmallow fluff, melted chocolate, muffin tins, recipe, s'mores, S'mores desserts, sugar cookie dough, summer dessert, sweet chocolate chips, toasted marshmallow. Bookmark the permalink.

Chocolate Chip Oreo Brownie Cups

Posted on February 3, 2013 by Ruthanne

Chocolate chip cookie dough topped with an Oreo cookie topped with a chewy brownie… does dessert get better than this? Plus they are just so cute- and fun to eat!

These little dessert cups are incredibly easy to make. All you need is refrigerated cookie dough, Oreos and brownie mix (plus the oil water and eggs to make the brownies!)

They are so easy to put together:

DIRECTIONS:

Preheat the oven to 350F degrees.
Put 24 cupcake liners into cupcake tins.
Break apart refrigerated cookie dough (the Nestle brand comes already divided into 24 pieces)
Press cookie dough into the bottom of each cupcake liner so it covers the bottom of each cup (I thought that as the dough warmed a little bit to room temperature that this was easier).
Press an Oreo cookie on top of each bit of cookie dough.

Prepare the brownie mix as directed on box and scoop batter evenly into all 24 cups, covering the Oreo completely.

Bake at 350F degrees for 20-30 minutes. Check often and be sure you don’t over bake the brownie. They are much better a little chewy!
Remove from oven and serve warm or at room temperature.
I served with a little whipped topping and chocolate/ caramel drizzle.

My thoughts: These are a really easy and yummy treat. They are fun right out of the cupcake wrapper (eaten like a cupcake), or they are fun to dress up as a fancy dessert with pretty drizzles and toppings. The three layers of different flavor and consistency make this a truly unique dessert! Enjoy!! ~r

Other dessert cup recipes you might enjoy: (click on the image to be taken to the recipe)

40 Comments

Posted in Cookie Cups and tagged baking, brownies, chocolate, chocolate caramel, chocolate chip cookie, chocolate chip cookie dough, chocolate chip cookies, cookie cups, cookie dough, dessert, fancy dessert, food, Oreos, unique dessert. Bookmark the permalink.

Seven Layer Cookie Cups

Posted on May 19, 2012 by Ruthanne

Confession: I’ve never had or made 7 layer bars. But ever since I created the salted caramel cookie cup recipe, my friend Dawn (and her husband Rex!) have been asking me to try a cookie cup filled with 7 layer bar ingredients.

Now that I’ve tried them, I am in love with 7 layer bars. The bars are very easy to make and there are tons of recipes online for them. There are many variations of ingredients, but I made my cups with Dawn’s favorites. The cups are a little more time consuming than plain bars– but very, very fun! The cookie cup holds all the yummy ingredients together and adds a dense sweet layer to the typical bar recipe.

INGREDIENTS:

1 tube of refrigerated sugar cookie dough
1c. of finely crushed graham cracker crumbs
1/2 c. chopped pecans
1c. semi-sweet chocolate chips
1/4c. butterscotch chips
1c. shredded coconut
1 can of sweetened condensed milk

(yep, thats 7 ingredients!)

DIRECTIONS:

Preheat oven to 350 degrees.
Using clean hands, knead together graham cracker crumbs and cookie dough until all crumbs are incorporated.
Divide dough evenly among 12 (standard size) muffin cups.
Bake at 350 degrees for 12 to 14 minutes
Press centers of baked cookies in, forming a cup. I use a mini tart shaper for this and it makes it SO easy- you can use the end of a wooden spoon too, if you want. The inside of the cookies might still be a little undercooked at this point — that is ok!
Layer the remaining dry ingredients in each cookie cup, saving some coconut aside.
Place sweetened condensed milk in a zip top bag, clip a corner and drizzle the condensed milk into each cup over and around all the ingredients. I went to each cup twice, as the liquid seeped down into all the layers there was room for more on top.
Sprinkle top with shredded coconut and place back in the oven at 350 degrees for about 10-15 minutes. Watch for your coconut to brown on top– that is your cue to pull them out!
Cool completely in pan.
Use a small knife to run around edge of each cup and pop it out of pan when cooled.

My thoughts: I love them! You could experiment with ingredient variations to this if you don’t like nuts or coconut for example. I like them as is. Since I’d never had a 7 layer bar, I was depending on Dawn and Rex to judge the taste- they give them a thumbs up! If you want gooey chocolate and coconut then this is YOUR dessert! Enjoy!

18 Comments

Posted in Cookie Cups and tagged 7 layer bars, baking, butterscotch chips, chocolate, coconut, cookie cups, pecans, refrigerated cookie dough recipe, seven layer bars, seven layer cookie cups. Bookmark the permalink.

Pecan Pie Cookie Cups

Posted on December 16, 2011 by Ruthanne

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

One tube of Pillsbury Refrigerated Sugar Cookie Dough
About 2 cups of pecan halves
2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
1 T. corn syrup
1/4 c. heavy whipping cream

DIRECTIONS:

Preheat oven to 350 degrees.
Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
Press into bottom and sides of cup (I use a Mini Tart Shaper )
Place one pecan half in the bottom of each cup.
Chop one cup of pecan halves into tiny pieces.
Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
Top with another pecan half

Bake at 350 degrees for about 16-18 minutes.
Allow cups to cool completely in pan.
Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts: I usually love my experiments…but I didn’t really like these (just being honest here…) My friends and co-workers LOVED them though… I think I just needed milk chocolate instead of the bittersweet. I need my sweet! These were a huge hit though- so the bittersweet apparently works for most people. ENJOY!!

11 Comments

Posted in Cookie Cups and tagged baking, chocolate pecan pie, christmas, cookie cups, cookies, dark chocolate, dessert, pecan pie, pecan pie cookies, pecans, refrigerated cookie dough recipe, sugar cookies, thanksgiving. Bookmark the permalink.

Salted Caramel Cookie Cups

Posted on June 17, 2011 by Ruthanne

Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel.

INGREDIENTS:

2 cups of crushed pretzel rods
1 tube of refrigerated sugar cookie dough
6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts
32 Kraft caramels (unwrapped)
1/2c. butter
1 (14 oz.) can of sweetened condensed milk.

DIRECTIONS:

Using your hands, knead 1 cup of pretzel crumbs into cookie dough.
Form into 12 balls and place into a greased muffin tin.
Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.
Melt candy melts in the microwave in 30 second increments until smooth.
Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup (save just a little bit to drizzle on the top!) Allow this to harden while you make your caramel.

To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching. (about 6-8 minutes).

*note: this makes about twice as much caramel sauce as you will need. You can cut the ingredients in half, but then what to do with 1/2 of a can of condensed milk?!? I say make the full batch and use the leftovers on ice cream!

Spoon caramel into hardened cups.
Drizzle with more melted chocolate if desired.
ENJOY!!! 🙂

My thoughts: I made this dessert for my friend Dawn. I just love the salted caramel hot chocolate from Starbucks and we both thought that the saltiness of pretzels plus the sweetness of caramel would be perfect together. I forgot that I HATE eating pretzels with sweet things…can’t stand chocolate covered pretzels….so this dessert is not my favorite. If you like your pretzels covered in chocolate, this is the recipe for you though! I really hope you enjoy it 🙂 r-

6-14-12: I love it when readers try a recipe and share their process (changes and all!)- here’s Kitchen Mischiefs with her version of these cups using chocolate chip cookie dough—YUM!

72 Comments

Posted in Cookie Cups and tagged caramel, chocolate, cookie cups, cookies, dessert, pretzels, salted caramel. Bookmark the permalink.

Confetti Cups!!!

Posted on June 7, 2011 by Ruthanne

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!!!