Tag Archives: New years party dessert

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!

• 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

• 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.