Sherbet Easter Cups
Prep Time:25 Mins | Total Time:55 Mins | Makes:6
1 box Pillsbury* refrigerated pie crusts, softened as directed on box
3 drops green food colour
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.
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.
Bake 5 to 7 minutes or until golden brown. Cool 5 minutes. Carefully remove crust cups from muffin cups. Cool completely, about 20 minutes.
Meanwhile, in small resealable food-storage plastic bag, mix coconut and food colour until coconut is evenly coloured.
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.
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.
Calories from Fat 90
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
; Cholesterol 0mg;
Total Carbohydrate 44g
Dietary Fiber 1g
Percent Daily Value* :
Vitamin A 0%;
Vitamin C 0%;
*Percent Daily Values are based on a 2,000 calorie diet.