These were yummy - J.S Sugar Cookie Puffs for fresh fruit or ice cream 2 pkg Pillsbury break&bake; sugar cookie dough 1 tub whipped cream cheese 1 tub Cool Whip 1/4 cup sugar Strawberries, blueberries, raspberries, etc. Apply cooking spray to mini muffin tins. If dough comes in 24-piece pack, use one per muffin well; if 12-piece pack, break each in half. Bake as directed but remove while still soft. Tamp down centers with tart shaper to create cups. If they become too crisp to tamp down, return to oven for several seconds. Let cool in pans, then transfer to cooling rack. Fill with ice cream or Cool Whip mixture and fruit. For Cool Whip mixture, combine cream cheese, Cool Whip and sugar in bowl of electric mixer and whip at high speed. Pipe mixture into each cup with pastry bag. Top with favorite combination of fresh fruits. Makes 48.