The crunch of the cookie, creaminess of the pudding, freshness of the seasonal fruit and to top it all off an eye popping presentation makes this the ultimate summer dessert.
Sugar cookie dough
16 1⁄2 Ounce (1 Package, Recommend: Pillsbury)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
1 Cup (16 tbs)
Preheat the oven to 350 degrees.
Flour countertop and roll out the cookie dough to 1/4 inch thick. Cut into 3 inch diameter circles and place in a cupcake pan lined with baking cups. (Recommend to spray a non-stick cooking spray on the insides of the baking cup liners.) Place cookie dough in the center of the baking cup and form around the liners. Place in a preheated oven for 10-12 minutes or until golden brown. (After the cookies have baked for 8 minutes, use the opposite side of an ice cream scooper to push down the center of any cookies that have risen too high.)
Take cookies out of the oven and allow to cool for 5 minutes, then take out of the cupcake pan and cool for an additional 15 minutes before removing the liner.
While the cookies are cooling, start on the filling. In a medium size bowl stir together the pudding, sour cream and brown sugar. (We used sugar-free pudding and light sour cream.)
After cookies have cooled, pipe in the pudding mixture evenly between each cookie cup then top with fresh berries, enjoy!
* Top this desert with some blueberries and raspberries for the perfect 4th of July treat!