Cream Cheese Turtle Cups

Cream Cheese Turtle Cups

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tube (16½ oz.) Refrigerated Sugar Cookie Dough

  • 2

    T. Flour

  • 1

    pkg. (8 oz.) Cream Cheese, softened

  • c. Hot Caramel Ice Cream topping

  • c. Chopped Pecans

  • c. Hot Fudge Ice Cream Topping, warmed

  • 36

    Pecan Halves


Preheat oven to 350. Place cookie dough in a large bowl and let stand at room temperature 5-10 minutes to soften. Add flour, and beat until blended. Shape dough into 36 1" balls and place in greased mini-muffin cups. Press evenly onto bottom and up sides of cups. Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove tassies to wire racks to cool completely. In a small bowl, beat cream cheese until fluffy. Gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 t. filling into each cup. Drizzle with fudge ice cream topping and top with a pecan half. Refrigerate until serving.


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