Red white and Blue Cookie Cups

One red velvet cake mix
1/3 cup vegetable oil
2 eggs

4 oz. softened cream cheese
1/2 teaspoon vanilla
1/4 cup granulated sugar
4 oz. Cool Whip, thawed

Ripe blueberries
Seasonal Sprinkles


1.Mix together cake mix, oil and eggs. 
2.Place a 1 inch ball in each cup of a mini cupcake pan.

3.Bake at 350* for about 11 minutes

4.Allow to cool for a minute or so and then use a tart press or the back of a measuring spoon to press in the center of each cookie, creating the cookie cup.  Cool compleatly
5.Cream together cream cheese, sugar and vanilla. Fold in Cool Whip until incorporated. Place in a piping bag and fill each cookie cup.

6.Top each filled cookie cup with a ripe blueberry or seasonal sprinkles