Cherry Mousse Sugar Cookie Cups
Prep time
Cook time
Total time
Giant Cherry Mousse Sugar Cookie Cups with rich, fresh cherry mousse filling inside a jumbo sugar cookie cup. Easy spring or summer dessert recipe.
Serves: 10 cookie cups, depending on size
  • 2 cups COLD heavy cream
  • 2 tsp. vanilla extract
  • 1 package Jello Instant Vanilla Pudding Mix
  • 1 package Jello Instant Cherry Gelatin (this is just for flavor)
  • 8 oz (one cup) sweetened condensed milk
  • 1 cup very cold water
  • 2 (16.5 oz) tubes sugar cookie dough (like Pillsbury) or use your favorite homemade recipe
  • Maraschino cherries, for topping
  1. Preheat oven to 350 degrees.
  2. Spray jumbo muffin tin(s) with nonstick cooking spray.
  3. Break off chunks of dough and roll into balls (picture above shows how big to make them). Drop balls into muffin tin.
  4. Bake 20 minutes, or until puffed and set, and golden around the edges. They might look a little undercooked at the bottom but they will harden as they cool.
  5. As soon as you take them out of the oven, use something with a circular bottom (I used the bottom of an ice cream scoop) to press into the middle of the cups and make small craters.
  6. Whatever you use should be slightly less than the width of the cookie.
  7. Let cool completely IN the pan.
  8. Make the filling:
  9. In a large bowl, beat the cream and vanilla on high with a hand mixer until stiff peaks form. Place in fridge.
  10. In another large bowl, whisk together pudding mix, gelatin mix, sweetened condensed milk, and water until thickened, about 2 minutes.
  11. Place in fridge for 5 minutes to set up completely. It should be thick but not too thick to frost cookie cups once whipped cream is folded in.
  12. Fold whipped cream into pudding just until evenly distributed. Add red food coloring, if necessary, to achieve desired pink color.
  13. Cover and place in fridge.
  14. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. I didn't need to do this, I just pulled them out with my fingers.
  15. Transfer to whatever surface you wish to work on.
  16. Transfer cherry mousse to a piping bag, or make your own piping bag using a ziplock bag (put filling in piping bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner).
  17. Pipe the filling in high, swirling mounds. You can also just scoop the filling in with a spoon but it won't look as nice, in my opinion.
  18. Top with Maraschino cherries,
  19. Store in refrigerator in an airtight container after assembled or until ready to eat.
Recipe by Wishes and Dishes at