Preheat oven according to package instructions, usually 350F. Remove wrapping from refrigerated dough. Cut each roll into 12 pieces of 1/2 inch slices.
Flatten dough using a rolling pin between two pieces of wax paper. Roll into a 4 inch round and press into muffin tin. Poke hole on bottom to prevent bubbles. Bake according to package instructions.
Prepare fresh fruit. This is what I had on hand. 3 clementines, segmented. 12 green grapes, halved. 24 strawberries, fanned.
Whip softened cream cheese until smooth. Add whipped topping and combine well.
Pipe mixture into cups using pastry bag. Or fill a ziplock bag and seal. Cut one corner open and pipe filling into cooled cups.
Top with your fresh fruit selection and enjoy!!!
- 2.0 16.5 oz Refrigerated Sugar Cookie Dough
- 8.0oz Brick of Cream Cheese
- 16.0oz Large tub of Cool Whip
- Fresh fruit
- Muffin Tin
- Mixing Bowl
- Pastry or Zip lock bag