NUTELLA COCONUT CREAM MINI PIES are easy delicious bites of holiday dessert happiness!
Prep Time 5minutes
Cook Time 18minutes
Total Time 23minutes
16.5ozroll refrigerated sugar cookies
3.4ozbox coconut cream pudding, prepared according to package directions and chilled
1/2cupNutella hazelnut cocoa spread
Whipped cream or Cool Whiphomemade or store bought
Preheat oven to 350 degrees F. Grease or spray with cooking spray a 24-cup mini muffin tin.
Divide the sugar cookie dough into 24 pieces (or use the version that is precut into 24 slices) and roll each piece into a ball. Place 1 cookie dough ball in each muffin tin. Bake 13 to 18 minutes or until light golden brown. Remove from oven and press the bottom of a shot glass into each one to shape it in the cup, Cool in pan 15 minutes. Loosen with tip of a butter knife, and carefully remove from pan to cooling rack. Cool completely, about 15 minutes
Spoon a generous teaspoon of chilled coconut cream pudding into the center of each cookie cup. Place a teaspoon of Nutella on top of each pudding cup. Top with a dollop of whipped topping. Either serve immediately or refrigerate until ready to serve.
If you prefer, you can substitute homemade sugar cookie dough and from scratch coconut cream. With the busy holiday season we love a quick recipe option too!