Berry Cookie Cups Recipes

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

CREAMY LEMON-BERRY COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
• In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
• Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
• Fill each cookie cup with 1/2 teaspoon jam.
• In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
• Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.

JELL-O® BERRY COOKIE CUPS

Steps:

• Mix yogurt and dry gelatin mix in medium bowl until blended.
• Stir in COOL WHIP.
• Layer yogurt mixture, berries and cookies in 6 dessert dishes.