BOSTON CREAM DESSERT CUPS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Line 23 regular-size muffin cups with paper baking cups.
• Lightly spray baking cups with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Shape dough into 23 (1 1/2-inch) balls.
• Place 1 ball in each baking cup.
• Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
• Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
• In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
• Beat in sour cream.
• On low speed, beat in eggs, one at a time, just until blended.
• Stir in dry pudding mix until well blended.
• Spoon about 2 tablespoons filling over dough in each cup.
• Bake 25 to 30 minutes or until set.
• Cool 30 minutes; remove from pan.
• Open container of frosting; remove foil lid.
• Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
• Spoon about 1 tablespoon frosting onto center of each cookie cup.
• Refrigerate about 1 hour or until set.
• Store covered in refrigerator.
• If desired, remove from paper baking cups to serve.