Pie Crust Dessert Nachos

(3)
  5 reviews
  • 10 min prep time
  • 25 min total time
  • 6 ingredients
  • 10 servings

Ingredients

1/2
cup sugar
2
teaspoons ground cinnamon
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3
cup hot fudge sundae syrup
1/3
cup caramel sundae syrup
1/2
cup chopped nuts

Directions

  1. 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  2. 2 In sandwich-size food-storage plastic bag, mix sugar and cinnamon.
  3. 3 Unroll 1 pie crust on cutting board. Cut into 3-inch-wide strips; cut strips into triangles that look like nacho chips. Add a few triangles at a time to bag with sugar-cinnamon. With fingers, toss triangles in bag to coat well. Place triangles in single layer on cookie sheet. Repeat with second pie crust and remaining sugar-cinnamon.
  4. 4 Bake 10 to 12 minutes or until chips are golden brown and slightly crisp. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups on High 5 to 10 seconds or until warm enough to drizzle.
  5. 5 Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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