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Mini Sugar Cookie Fruit Tarts

Course Dessert

Ingredients

  • 1 roll Pillsbury sugar cookie dough
  • 8 oz cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 12 oz cool whip
  • assorted fruits - berries work best

Instructions

  1. Slice the sugar cookie dough into thin slices (about 1/4 inch) and press them into the sides of an uncreased mini muffin tin. 

  2. Cook for about 10 minutes.

    I always start at 8 minutes and then check. Most will fall while cooking - forming little cups - and you want them to be hard enough that they hold up, so definitely don't under-bake them.  

  3. Let the cups cool and make the filling. 

    Beat the cream cheese until smooth (I always use my electric mixer).

    Add in the sugar and vanilla. Then add the cool whip and mix until all combined. Make sure to scrap the bottom of the bowl. 

  4. Fill or pipe the cups with the filling and then top with your preferred fruit or berries. 

  5. These are best if made the day of, but they will hold in the refrigerator for about a day.