Pie Crust Dessert Nachos

Use your second pie crust to create a quick and easy dessert the whole family will love.

  • prep time 10 min
  • total time 25 min
  • ingredients 6
  • servings 10


cup sugar
teaspoons ground cinnamon
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup hot fudge sundae syrup
cup caramel sundae syrup
cup chopped nuts
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 In sandwich-size food-storage plastic bag, mix sugar and cinnamon.
  • 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 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 Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.
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