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Kiwi-Lime Dessert Cups

  • 24 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Kiwi-Lime Dessert Cups


Pampered Chef Brief Description:
Prepared sugar cookie dough as a base with kiwi-lime filling topped with fruit
½ cup sliced almonds, toasted, divided
½ pkg (16.5 oz) refrigerated sugar cookie dough
1 lime
2 oz cream cheese, softened
2 tbsp. powdered sugar
1 drop green food coloring
2 cups thawed frozen whipped topping
1 cup fresh strawberries
2 medium kiwi, peeled


Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray (with flour). Set aside 2 tbsp. of the almonds. Finely chop remaining almonds. Cut cookie dough into six 1/2-inch thick disks. Dip disks into chopped almonds, coating evenly. Cut each disk into four wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9-11 min or until golden brown (wedges will form into cups) Cool in pan 3-4 min; remove cups to cooling rack. Meanwhile, zest lime to measure 1 tsp. Juice lime to measure 1 tbsp. Combine zest, juice, cream cheese, sugar and food coloring into batter bowl. Whisk until smooth. Add whipped topping; mix until stiff. Pipe filling evenly into cups. Top each cup with thin slice of strawberry and kiwi and reserved almonds.

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