Banana Split Mini Pie Bites

Flaky pastry and sweet creamy toppings make these little bites irresistible!

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Servings 39

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ingredients 7
Prep Time 50 min
Total Time 60 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: tablespoons coarse sugar

2: cups frozen (thawed) whipped topping

1: container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

1: ripe banana

6: strawberries

1/2: cup semisweet chocolate chips

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Directions

1 Heat oven to 425°F. Unroll pie crusts on work surface. Using 2 1/2-inch cookie cutters, cut 15 pastry shapes out of each crust. Reroll scraps and cut an additional 9 shapes. Place on ungreased cookie sheets. Prick each piece of dough with fork, sprinkle with coarse sugar. Bake about 7 minutes or until light golden brown. Immediately remove from pan to cooling rack. Cool completely, about 20 minutes.
2 Meanwhile, in medium bowl, mix whipped topping and yogurt until blended. Divide evenly among 3 small bowls (about 1 cup each).
3 Cut banana into 18 slices. Mash 5 of the slices. Stir mashed bananas into one-third of the whipped topping mixture. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 of the pastry pieces. Top each with 1 banana slice.
4 Mash or finely chop 2 of the strawberries, to get about 2 tablespoons mashed strawberries. Stir into one-third of the whipped topping mixture. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 pastry pieces. Slice remaining strawberries into 1/4-inch slices. Top each with strawberry slice.
5 In small microwavable bowl, melt chocolate chips uncovered on High 1 minute, stirring until melted; cool slightly. Spoon 2 tablespoons of the chocolate into medium bowl; gently fold in remaining one-third of the whipped topping. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 pastry pieces. Place remaining melted chocolate in small resealable food-storage plastic bag. Cut small hole in corner. Drizzle chocolate over each pastry.
6 Store in refrigerator.