Total Time
45mins
Prep 30 mins
Cook 15 mins

Easy, impressive and delicious!

Ingredients Nutrition

  • 16 12 ounces Pillsbury sugar cookie dough, refridgerated roll
  • whipped topping
  • 8 ounces cream cheese
  • 12-1 cup sugar
  • 8 ounces canned crushed pineapple (drain well)
  • mixed fresh fruit (to garnish, red grapes, kiwi strawberries, etc, sliced very thinly)

Directions

  1. Roll cookie dough into 1" balls.
  2. Place one ball in each section of mini muffin pan.
  3. Bake approximately 8-10 minutes at 350 degrees.
  4. Once done, immediately form tart shape with a wooden tart shaper.
  5. Cool a few minutes then move to cooling rack.
  6. Remove from pans (toothpicks are helpful).
  7. Cool completely.
  8. Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
  9. Fill each tart with the cream cheese mixture.
  10. Top with thinly sliced fresh fruit of choice.
Most Helpful

5 5

I made these for my nephew's birthday party, and they were the first to go! Easy to make, I used strawberries, kiwi, and blackberries (what I had on hand). Loved them, and got another use for the mini-muffin pan. Thanks

5 5

I made these for my daughter's snack at school. I made one extra to try out before I took them and my husband said they were awesome. Loved the flavor of the whipped topping with the pineapple on top of the sugar cookie. Very easy as well. I did double the recipe and used full size muffin cups. Thanks!