Strawberry Cookie Tarts

• 2 packages (16 Oz. Size) Pillsbury Ready To Bake Sugar Cookies
• 8 ounces, weight Whipped Cream Cheese
• 8 ounces, weight Cool Whip
• 1/4 cups Sugar
• 1 pint Fresh Strawberries

1. Spray mini muffin tin with cooking spray. Place one Ready to Bake Sugar Cookie in each tin.
2. Bake for 12-15 minutes or until lightly browned. Remove from the oven and use a Pampered Chef Mini Tart Shaper to press them into tart shapes. Let them cool a few minutes before you remove them from the pan to a wire rack. While the cookie tarts are cooling, make the filling.
3. Combine whipped cream cheese, Cool Whip and sugar. Mix with an electric mixer until fluffy.
4. Put filling in a pastry bag with a tip and pipe into each cookie tart. Top with a strawberry or other fresh fruit.
5. Makes 48 cookie tarts.
6. (Recipe from Joy's Hope.)

ready, cream cheese, ubc, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-cookie-tarts/ (may not work)