Pie Crust Dessert Nachos

Blogger Arlene Cummings of Cooking With Sugar shows how to take a simple Pillsbury® refrigerated pie crust and turn it into a fun dessert that the whole family will love. Pie Crust Dessert Nachos are just as fun to make as they are to eat because you can vary the recipe and add any type of topping you like.

  • 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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