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Berry Pie Trifle Shots

  • Prep 25 min
  • Total 55 min
  • Ingredients 7
  • Servings 12

Crumbled pie crust layered between sweet yogurt and fresh berries, perfect for a tiny summer treat. MORE+ LESS-

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
tablespoons sugar
1/2
teaspoon ground cinnamon
1
container (6 oz) Greek honey vanilla yogurt
3/4
cup blueberries
1
container (6 oz) Yoplait® Greek blueberry or strawberry yogurt
4
strawberries, sliced

Steps

Hide Images
  • 1
    Heat oven to 425°F.
  • 2
    Unroll pie crust on work surface. Cut crust in half. Using small canapé cutter (about 1 1/2 inches), cut 12 shapes from pie crust. Mix sugar and cinnamon; sprinkle on shapes, scraps and remaining half of crust. Place all on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 20 minutes.
  • 3
    Crumble baked scraps and pie crust half into small crumbs. Place 2 teaspoons crumbs into bottoms of 12 cordial or shot glasses (2 oz each). Top each with 1 tablespoon vanilla yogurt. Sprinkle each with 2 teaspoons crumbs. Top each with 3 or 4 blueberries. Top each with 1 tablespoon blueberry yogurt. Top each with strawberry slice, pastry cutout and any remaining pie crust crumbs. Serve immediately, or store in refrigerator up to 2 hours.

Expert Tips

Any small clear glasses will work for this recipe; just adjust the amounts as needed per cup.

For added fun, cut the strawberry slices into star shapes before garnishing.

Nutrition Information

No nutrition information available for this recipe

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