Orange Spider Web Tart

A secret ingredient -- orange sherbet-- gives this super easy Halloween dessert its cool color and fab flavor.

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  • prep time 50 min
  • total time 1 hr 25 min
  • ingredients 7
  • servings 8
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
box (4-serving size) orange-flavored gelatin
3/4
cup boiling water
1
cup orange sherbet, slightly softened
1
cup frozen (thawed) whipped topping
2
tablespoons miniature semisweet chocolate chips
1/2
teaspoon vegetable oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Place gelatin in medium bowl. Stir in boiling water until gelatin is completely dissolved. Spoon sherbet into gelatin mixture, stirring until melted. Place in freezer until soft set, about 5 minutes.
  • 3 Stir sherbet mixture. Stir in whipped topping until well blended. Spoon mixture into cooled baked shell.
  • 4 In small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design. Refrigerate at least 20 minutes or until serving time.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Place gelatin in medium bowl. Stir in boiling water until gelatin is completely dissolved. Spoon sherbet into gelatin mixture, stirring until melted. Place in freezer until soft set, about 5 minutes.
  • 3 Stir sherbet mixture. Stir in whipped topping until well blended. Spoon mixture into cooled baked shell.
  • 4 In small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design. Refrigerate at least 20 minutes or until serving time.

EXPERT TIPS

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Expert Tips

The heavier storage or freezer-weight bags work best for drizzling chocolate. Start with a tiny opening. You can always enlarge it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.