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    Kiwi-Lime Dessert Cups

    560
    Kiwi-Lime Dessert Cups
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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

    Directions

    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.


    Nutrition

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