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Sherbet Easter Cups

Enjoy this dessert that’s baked using Pillsbury® refrigerated pie crusts - perfect for Easter!

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  • prep time 25 min
  • total time 55 min
  • ingredients 6
  • servings 6
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4
teaspoon pink sugar
1/4
cup flaked coconut
3
drops green food color
3
cups raspberry sherbet
18
small jelly beans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Using 12-cup regular-size muffin pan, spray backs of 6 alternate muffin cups with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with pink sugar. With rolling pin, roll sugar into crust until crust is 12 inches in diameter.
  • 2 Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife. Fit rounds, sugar side up, over backs of sprayed muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
  • 3 Bake 5 to 7 minutes or until golden brown. Cool 5 minutes. Carefully remove crust cups from muffin cups. Cool completely, about 20 minutes.
  • 4 Meanwhile, in small resealable food-storage plastic bag, mix coconut and food color until coconut is evenly colored.
  • 5 To serve immediately, place crust cups on dessert plates; to serve later, place crust cups on cookie sheet or tray, cover with foil and freeze until serving time. With ice cream scoop, scoop 1/2 cup sherbet into each cooled crust cup, flattening tops of sherbet slightly. Top each with colored coconut to resemble nest; place jelly beans in center of coconut to resemble eggs. Serve immediately.
  • 1 Heat oven to 450°F. Using 12-cup regular-size muffin pan, spray backs of 6 alternate muffin cups with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with pink sugar. With rolling pin, roll sugar into crust until crust is 12 inches in diameter.
  • 2 Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife. Fit rounds, sugar side up, over backs of sprayed muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
  • 3 Bake 5 to 7 minutes or until golden brown. Cool 5 minutes. Carefully remove crust cups from muffin cups. Cool completely, about 20 minutes.
  • 4 Meanwhile, in small resealable food-storage plastic bag, mix coconut and food color until coconut is evenly colored.
  • 5 To serve immediately, place crust cups on dessert plates; to serve later, place crust cups on cookie sheet or tray, cover with foil and freeze until serving time. With ice cream scoop, scoop 1/2 cup sherbet into each cooled crust cup, flattening tops of sherbet slightly. Top each with colored coconut to resemble nest; place jelly beans in center of coconut to resemble eggs. Serve immediately.

EXPERT TIPS

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Expert Tips

Use other colors of sugar and flavors of sherbet in addition to the raspberry sherbet-filled pink cups for a colorful display of desserts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.