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nonnies dessert icecream cup by betty johnston serves: 24	No ratings Rating Details Rate this recipe Printable View Print Index Cards

pillsbury recipe

Ingredients:

1 package (16 oz)

Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies

4 teaspoons

sugar

1/3 cup

Chopped Walnuts

1/2 cup

Hershey’s® semi-sweet chocolate baking chips

1/4 cup

Smucker’s® Seedless Red Raspberry Jam

1 1/2 cups

vanilla bean ice cream, softened

24 fresh

raspberries

Directions:

DIRECTIONS
1Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. 2Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes. 3Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. 4Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. 5In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. 6Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately. .Prepare cookie cups through step 5 omitting jam. Store covered

Categories:

Desserts/Cookies/Candy