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Tag Archives: Fruit Loops

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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Fruit Loop Pie!!!

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Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

  • 3c. of crushed Fruit Loops (crush before you measure)
  • 1/2c. butter (melted)
  • 1/2c. sugar

Pie:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

  • Mix together Fruit Loops, butter and sugar.
  • Press mixture into an ungreased 9 inch pie plate.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.
  • Spoon into cooled crust
  • Top with remaining Cool Whip
  • Sprinkle Fruit Loops over the top
  • Freeze for at least 2 hours.
  • Serve chilled.

My thoughts:  This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago.  Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it.  It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit!  What a fun and refreshing dessert this turned out to be– I hope you try it and love it!!  -r

This recipe was shared on these wonderful blogs:


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