Dessertsbeyondfrosting5.0
Funfetti Cream Pie Cookie Cups
Funfetti Cream Pie Cookie Cups have a Golden Oreo crust and a funfetti cookie cups, filled with a dreamy vanilla mousse and topped with cake batter whipped cream.
👥 24 Servings⏱️ Prep & Cook: 57 min⏳ Prep: 45 min🔥 Cook: 12 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
- bowl
- microwave
- mixing bowl
- knife
- whisk
📝 Preparation Steps
1
Pre-heat oven to 350° F. Grease a mini muffin pan with cooking spray or Crisco.
2
Use a food processor to grind Oreo cookies into a fine crumb.
3
Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
4
Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
5
In a separate bowl, combine flour, cake mix, baking soda and salt. Stir and set aside.
Baking soda1 tsp
6
Soften butter in the microwave for ⏱️ 15 seconds. Combine softened butter and sugars in a mixing bowl. Beat on medium speed until light and fluffy; ⏱️ 2-3 minutes.
7
Add egg, vanilla, and butter extract and beat until well combined.
Large egg1Butter extract (optional)2 tsp
8
Reduce mixer to low speed and slowly add dry ingredients. Once combined, increase speed to medium high and beat for ⏱️ 1-2 minutes until soft dough forms. Add sprinkles and beat into dough.
¼ C SprinklesSprinkles2 tbsp
9
Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the Oreo crumbs. Bake at 350°F for ⏱️ 12-15 minutes.
10
Remove cookies from oven and allow to cool for at least ⏱️ 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another ⏱️ 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
11
Put bowl and whisk in the freezer for ⏱️ 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
12
Add dry cake mix and beat on medium high until stiff peaks form. Refrigerate whipped cream.
13
Combine instant pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
14
Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
15
For the remaining whipped cream, gently fold in sprinkles. Do not mix too much as it will change the color of the whipped cream.
¼ C SprinklesSprinkles2 tbsp
16
To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
17
Top mousse with a dollop of the leftover whipped cream and sprinkles.
¼ C SprinklesSprinkles2 tbsp
18
Cookies must be refrigerated in an air tight container after the mousse has been added.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...