When I saw a picture of this recipe, I knew I had to make these adorable cups. They are too cute!! They were pretty time consuming so I would recommend making them ahead of time if you're bringing them to a party but they were a hit at community group.
nonstick cooking spray with flour
1/2 cup sliced almonds
1/2 pkg (16.5 oz) refrigerated sugar cookie dough
2 oz cream cheese, softened
2 tbsp powdered sugar
1 drop green food coloring
2 cups cool whip, thawed
1 cup fresh strawberries
2 medium kiwi, peeled
1) Preheat oven to 350. Spray cups of a mini muffin pan with nonstick cooking spray w/flour.
Set aside 2 tbsp of the almonds. Finely chop the remaining almonds and put in a small bowl.
2) Cut cookie dough into six 1/2-inch think disks. Cut each disc into four wedges for a total of 24 wedges. Dip each wedge in the chopped almonds, evenly coating them. Place wedges into the cups of the pan. Bake 9-11 minutes or until golden brown. (The wedges will form into cups!)
Cool in pan 3-4 minutes before removing to a cooling rack or plate.
3) Meanwhile, zest lime to measure 1 tsp of the zest. Squeeze or juice the lime to measure 1 tbsp lime juice. Combine zest, juice, cream cheese, sugar, and food coloring in a medium bowl. Whisk until smooth. Add cool whip and mix until stiff. Spoon cream cheese mixture into a large resealable plastic bag, set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half. (You'll need 24 slices of each)
4) To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi, and reserved almonds!
The book includes this tip: The filling may appear to curdle when mixing in the cool whip; continue mixing until filling appears smooth again.