Sherbet Easter Cups

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

  • 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
  • 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.
  • 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.
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