Strawberry Sugar Cookie Cups

Strawberry Sugar Cookie Cups 1 8 oz tube Pillsbury Sugar Cookie Dough 1/8 c. red confetti sprinkles 1 8 oz package cream cheese, room temperature 1 .23 oz strawberry Kool-Aid 1 7 oz container Marshmallow Creme 8 oz Cool Whip Preheat oven to 350 degrees Mix sugar cookie and confetti together in a mixing bowl. Scoop cookie dough into a muffin tin sprayed with non-stick cooking spray, dividing evenly between 12 cups. Bake for 12 minutes or until edges are start to turn golden brown. COOL COMPLETELY! Run a knife along outside of cookie cups to loosen. Remove from pan, very carefully. In a mixing bowl combine cream cheese and Kool-Aid. Add marshmallow cream and mixing until combined. Fold in 1 c. Cool Whip. Place strawberry filling in ziplock bag and cut a little piece off the corner. Pipe filling into each cookie cup. Repeat with remaining Cool Whip. Decorate with sprinkles. Serve immediately or chill.