The sweet winner of the Pillsbury Bake-Off, the 44th annual contest, was Sue Compton from Delanco, New Jersey, U.S.   On April 14th, this news was announced on CNN Living as well as on “The Oprah Winfrey Show” live Wednesday morning. Compton’s dish was judged on taste, appearance, creativity and consumer appeal. All contestants must be amateurs in order to participate in the contest.

Here is what Compton said when she became an instant millionaire thanks to winning the Pillsbury Bake-Off contest:

“I like desserts a lot, and you don’t see people getting tired of cookies or ice cream”.

“I don’t see living my life any differently. I’d just like to put the money toward my retirement.”

To create these delectable delights, use the following recipe for Mini Ice Cream Cookie Cups:


Makes 24 tartlets


• 1 package (16 ounces) Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)

• 4 teaspoons sugar

• 1/3 cup finely chopped Fisher Chef’s Naturals walnuts

• ½ cup Hershey’s semisweet chocolate baking chips

• ¼ cup Smucker’s Seedless Red Raspberry Jam

• 1½ cups vanilla bean ice cream, softened

• 24 fresh raspberries

Prep time: 20 minutes. Start to finish: 45 minutes


Heat oven to 350 degrees. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place a cookie dough round in each muffin cup. Bake for 15 to 20 minutes or until golden brown.

Place 2 teaspoons of the sugar in a small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch-wide indentation. Cool completely in a pan for about 20 minutes.

Meanwhile, in a small bowl, mix walnuts and remaining 2 teaspoons of sugar, then set aside. In a small microwaveable bowl, microwave chocolate chips uncovered on high for 30 to 60 seconds, stirring after 30 seconds, until smooth.

Run a knife around the edges of the cups to loosen, and gently remove them from the pan. Dip the rim of each cup into the melted chocolate, then into the walnut mixture. Place the walnut side up on a cookie sheet with sides.

In another small microwaveable bowl, microwave the jam uncovered on high for about 15 seconds until melted. Spoon a half-teaspoon of jam into each cup. Freeze cups for about five minutes or until the chocolate is set.

Spoon the ice cream into the cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry. Store in the freezer, then let stand at room temperature for five minutes before serving.

Nutritional Information:

In one serving, there are: Calories: 150 (calories from fat: 70); total fat: 7 grams (saturated fat 2½ grams, trans fat: 1½ grams); cholesterol: 0 milligrams; sodium: 60 milligrams; total carbohydrates: 19 grams (dietary fiber: 0 grams, sugars: 12 grams); protein: 1 gram.

Percentage daily values* are as follows: Vitamin A: 0%; vitamin C: 0%; calcium: 0%; iron: 2%.

*Percentage daily values are based on a 2,000-calorie diet.

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