Raspberry-White Chocolate Pie Pops

Treat your family with these strawberry-chocolate pie pops made using Pillsbury® pie crusts – a delectable dessert.

  • prep time 20 min
  • total time 45 min
  • ingredients 6
  • servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
24
fresh raspberries
8
white candy melts or coating wafers (1.6 oz), chopped
8
craft sticks (flat wooden sticks with round ends)
1
egg, beaten
2
tablespoons coarse white sparkling sugar
  • 1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • 2 Remove pie crusts from pouches; unroll on floured work surface. With 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on cookie sheet. Place 3 raspberries in center of each round; sprinkle chopped candy melts evenly over raspberries.
  • 3 Place 1 craft stick on each round, so tip of stick is in center of round. Top each with 1 remaining round. Press edges together; seal and flute. Cut 4 or 5 small slits in top crust. Brush tops with egg; sprinkle with sugar.
  • 4 Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    271
    ,
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    7g,
    7%
    ),
    Sodium
    285mg
    285%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 1/2 Starch; 1/2 Other Carbohydrate; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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