We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Berry Pie Trifle Shots

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

(1)
(1)
Save and Share
  • prep time 25 min
  • total time 55 min
  • ingredients 7
  • servings 12
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
2
tablespoons sugar
1/2
teaspoon ground cinnamon
1
container (6 oz) Greek honey vanilla yogurt
3/4
cup blueberries
1
container (6 oz) Greek blueberry or strawberry yogurt
4
strawberries, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Any small clear glasses will work for this recipe; just adjust the amounts as needed per cup.

For added fun, cut the strawberry slices into star shapes before garnishing.

Nutritional information

toggle