From HERSHEY’S 6 dipped apples Everyone will want to know how you made these apples with caramel sauce. But it’s so easy! Just melt caramel…
From PILLSBURY
Makes 12 cookie cups
These PILLSBURY Ready to Bake! cookies are baked into cookie cups and topped with strawberry frosting…creating a wonderful bunny-shaped Easter dessert.
INGREDIENTS
1 package (16 oz) PILLSBURY Ready to Bake! refrigerated sugar cookies
1 cup frozen (thawed) whipped topping
1/2 cup finely chopped fresh strawberries
1 container (12 oz) strawberry whipped ready-to-spread frosting
6 jumbo marshmallows
2 tablespoons pink sparkling sugar
24 miniature semisweet chocolate chips
1
2 heart-shaped red candies
Pink candy sprinkles
1 pouch (7 oz) chocolate brownie icing
Purple fondant, if desired
DIRECTIONS
1.Heat oven to 350 degrees. Spray 12 regular- size muffin cups with cooking spray. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.
2.Bake 20 to 24 minutes, or until golden brown (dough will puff). With end of wooden spoon handle, press into each cup to reshape. Cool 10 minutes; remove to cooling rack. Cool completely.
3.Mix whipped topping and strawberries; divide among cookie cups. Spoon frosting into decorating bag fitted with 1/2-inch plain tip; pipe over filling. Cut each marshmallow into 4 slices; sprinkle cut sides with pink sugar. Press slices into frosting for ears. Add chocolate chips for eyes, red candy for nose, and pink candies for whiskers. Pipe chocolate icing for mouth. Roll fondant to 1/4-inch thickness. Roll 1/4-inch ball of fondant for bow center. Cut out 2 small triangles; attach on either side of ball.
Find this recipe and more holiday treats at pillsbury.com
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