Ingredients:
- Refrigerated Cookie Dough
- 1 8 oz. package Cream Cheese
- 1 cup (powdered) Confectioner’s Sugar
- 1 tsp. vanilla
- 1 tub of Cool Whip
- Fresh fruit, chopped (strawberries, pineapple, blueberries)
- Cut ½-‐inch slices from the refrigerated cookie dough and place on the tops of an upside down cupcake pan.
- Bake at 350 degrees for 12-15 minutes (or until golden and firm to the touch).
- Carefully remove the cookie shells from the upside down cupcake pan.
- Meanwhile, mix an 8 oz. package of softened cream cheese with ½cup of confectioner’s sugar and 1 tsp. vanilla extract.
- Use a spoon or spatula to spread the mixture into the cookie shells.
- Place a row of your chopped fruit on top of the cream cheese mixture.
- Add a dollop of cool whip to each cupcake, spread evenly, and then top with another layer of fruit!
- Refrigerate until served