Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count
1
cup frozen (thawed) whipped topping
1/2
cup finely chopped fresh strawberries
1
container (12 oz) strawberry whipped ready-to-spread frosting
6
jumbo marshmallows
2
tablespoons pink sparkling sugar
24
miniature semisweet chocolate chips
12
heart-shaped red candies
Pink candy sprinkles
1
pouch (7 oz) chocolate brownie icing
Purple fondant, if desired
Preparation
Heat oven to 350°F. Spray 12 regular- size muffin cups with cooking spray. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.
Bake 20 to 24 minutes or until golden brown (dough will puff). With end of wooden spoon handle, press into each cup to reshape. Cool 10 minutes; remove to cooling rack. Cool completely.
Mix whipped topping and strawberries; divide among cookie cups. Spoon frosting into decorating bag fitted with 1/2-inch plain tip; pipe over filling. Cut each marshmallow into 4 slices; sprinkle cut sides with pink sugar. Press slices into frosting for ears. Add chocolate chips for eyes, red candy for nose and pink candies for whiskers. Pipe chocolate icing for mouth. Roll fondant to 1/4-inch thickness. Roll 1/4-inch ball of fondant for bow center. Cut out 2 small triangles; attach on either side of ball.
