Christmas Sweet Treats with Pillsbury

• Vegetarian

• Baking & Spices

  • 1 Pillsbury sugar cookie dough
  • 1 Teapsoon peppermint extract

• Dairy

  • 1 8 oz block Cream cheese
  • 2 cups Milk

• Desserts

  • 1 Peppermints
  • 1 Large package Vanilla pudding

Found on lifewiththecrustcutoff.com

Ingredients

• Pillsbury sugar cookie dough
• 8 oz block softened cream cheese
• Large package vanilla pudding (5.1 oz)
• 1 teapsoon peppermint extract
• 2 cups milk
• Crushed peppermints for garnish
• 2 cans Pillsbury Cinnamon Rolls
• 1 cup fruit cake fruit (may no use all)
• ¼ cup pecans

Directions

• Preheat oven to 350
• Lightly grease a mini muffin tin (24 count)
• Roll the dough into balls.
• Place one dough ball in each muffin cup.
• Spread the dough up the sides to form a cup.
• Bake until lightly browned 10-12 minutes.
• Remove from oven and while still how use a spoon or little shot glass to press down the middle of the cookie cups, reforming the cup shape.
• Let cool.
• In a mixer mix together the cream cheese, sugar.
• In a separate bowl mix the pudding mix and 2 cups of milk and peppermint extract.
• Whip together the cream cheese mixture and the pudding mixture.
• Spoon the cheesecake filling into a ziploc bag. Cut off tip.
• Fill cups with filling, sprinkle with crushed peppermint and serve!!
• Preheat your oven to 350.
• Lightly grease a 9x10 baking dish.
• Gently unroll a cinnamon roll and sprinkle some fruit inside
• Roll it back up and place in pan.
• Bake 12-15 minutes until cooked through
• While warm top with icing, more fruit and pecans.