2 packages of Pillsbury Refrigerated Ready to Bake Sugar Cookies
1 tub (8 oz) Philadelpia Whipped Cream Cheese
1 tub (8 oz.) Cool Whip
1/4 cup sugar
Fresh Strawberries
Spray mini muffin tin with cooking spray. Place one Ready to Bake Sugar Cookie in each tin.
Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove from oven and use a Pampered Chef Mini Tart Shaper to press them into tart shapes(or press them in gently with a spoon OR they will fall if you bake them long enough) while they are cool. Let them cool a few minutes before you remove them from the pan to a wire rack. I run a plastic knife gently around the tarts to help remove them from the pan. While the cookie tarts are cooling make the filling.
Combine whipped cream cheese, cool whip and sugar. Mix with electric mixer until fluffy.
Put filling in a pastry bag with tip and pipe into each cookie tart. Top with a strawberry or other fresh fruit.
Makes 48 cookie tarts.
2 comments:
soooo cute,come up and we will go pick some fresh straw berry's soon, the girls would love it ,i am still so sad about leaving them,love you all, p.s hope there is a special blessing in your and conrad's life for being such a blessing to me i love all four of you so much gram
these look sooo yummy. gonna have to make them soon
Post a Comment