Sherbet Easter Cups
INGREDIENTS
1
box 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
DIRECTIONS
- 1Heat 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.
- 2Cut 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.
- 3Bake 5 to 7 minutes or until golden brown. Cool 5 minutes. Carefully remove crust cups from muffin cups. Cool completely, about 20 minutes.
- 4Meanwhile, in small resealable food-storage plastic bag, mix coconut and food color until coconut is evenly colored.
- 5To 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.