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Sherbet Easter Cups

sherbet easter cups Dessert
Sherbet Easter Cups
  • Prep 25 min
  • Total 55 min
  • Servings 6
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Ingredients

1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
3/4 tsp (7 mL) pink sugar
1/4 cup (50 mL) flaked coconut
3 drops green food colour
3 cups raspberry sherbet
18 small jelly beans

Steps

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  • 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 colour until coconut is evenly coloured.
  • 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 coloured coconut to resemble nest; place jelly beans in centre of coconut to resemble eggs. Serve immediately.

Expert Tips

  • Tip: Use other colours of sugar and flavours of sherbet in addition to the raspberry sherbet-filled pink cups for a colourful display of desserts.

Nutrition Information

Nutrition Facts

Serving Size: 6
Calories
270
% Daily Value
Total Fat
10
Saturated Fat
5
Trans Fat
0
Cholesterol
0
Sodium
1707
Dietary Fiber
1
Sugars
21
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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