Kiwi Lime Dessert Cups

1) Preheat oven to 350F. When slicing fruit, be sure to have 24 slices of each. Spray cups of a mini muffin pan with nonstick cooking spray with flour (Baker’s Joy). Set aside 2 Tablespoons of the sliced almonds for the garnish. Finely chop the remaining almonds and put into a small bowl.
2) Cut cookie dough into six 1/2-inch thick disks. Cut each disc into four wedges for a total of 24 wedges. Dip each wedge into the chopped almonds, evenly coating them. Place wedges into the cups of the prepared muffin pan and use your fingers to shape them into cups, covering the bottom and a little of the way up the sides of the muffin cups. Bake 9-11 minutes or until golden brown. Cool in pan 3-4 minutes before removing to a cooling rack or plate.
3) Meanwhile, zest the lime so that you have about 1 teaspoon of the zest. Squeeze or juice the lime to measure 1 Tablespoon of lime juice. Combine zest, juice, cream cheese, sugar, and food coloring in a medium bowl. Whisk until smooth. Add the Cool Whip and mix until stiff. Spoon cream cheese mixture into a large resealable plastic bag, set aside.
4) To assemble, trim off the corner of the bag; pipe filling evenly into the cookie cups. Top with a slice of strawberry, a slice of kiwi, and the reserved sliced almonds!

** Substitutes to avoid using “mixes” and processed products at the store: You can find a sugar cookie dough to substitute for the Pillsbury log here in my TastyKitchen recipe box for Homemade Fruit Pizza. To replace Cool Whip, simply use real whipped cream mixed with a dash of vanilla and powdered sugar and beat until stiff peaks form.