Berry Pie Trifle Shots

Crumbled pie crust layered between sweet yogurt and fresh berries, perfect for a tiny summer treat.

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Servings 12

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ingredients 7
Prep Time 25 min
Total Time 55 min

Ingredients

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

2: tablespoons sugar

1/2: teaspoon ground cinnamon

1: container (6 oz) Yoplait® Greek honey vanilla yogurt

3/4: cup blueberries

1: container (6 oz) Yoplait® Greek blueberry or strawberry yogurt

4: strawberries, sliced

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Directions

1 Heat oven to 425°F.
2 Unroll pie crust on work surface. Cut crust in half. Using small canapé cutter (about 1 1/2 inches), cut 12 shapes from pie crust. Mix sugar and cinnamon; sprinkle on shapes, scraps and remaining half of crust. Place all on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 20 minutes.
3 Crumble baked scraps and pie crust half into small crumbs. Place 2 teaspoons crumbs into bottoms of 12 cordial or shot glasses (2 oz each). Top each with 1 tablespoon vanilla yogurt. Sprinkle each with 2 teaspoons crumbs. Top each with 3 or 4 blueberries. Top each with 1 tablespoon blueberry yogurt. Top each with strawberry slice, pastry cutout and any remaining pie crust crumbs. Serve immediately, or store in refrigerator up to 2 hours.