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1
Heat oven to 350u00b0F
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2
Line 23 regular-size muffin cups with paper baking cups.
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3
Lightly spray baking cups with cooking spray.
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4
In large bowl, stir cookie mix, butter and egg until soft dough forms.
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5
Shape dough into 23 (1 1/2-inch) balls.
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6
Place 1 ball in each baking cup.
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7
Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
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8
Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
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9
In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
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10
Beat in sour cream.
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11
On low speed, beat in eggs, one at a time, just until blended.
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12
Stir in dry pudding mix until well blended.
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13
Spoon about 2 tablespoons filling over dough in each cup.
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14
Bake 25 to 30 minutes or until set.
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15
Cool 30 minutes; remove from pan.
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16
Open container of frosting; remove foil lid.
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17
Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
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18
Spoon about 1 tablespoon frosting onto center of each cookie cup.
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19
Refrigerate about 1 hour or until set.
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20
Store covered in refrigerator.
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21
If desired, remove from paper baking cups to serve.
