Sherbet Easter Cups

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

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Servings 6

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ingredients 6
Prep Time 25 min
Total Time 55 min

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

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Directions

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.