Servings and Ingredients
|1 (16 oz) pkg Pillsbury refrigerated pie crusts (2 crusts)|
|⅔ c. Hy-Vee cherry pie filling|
|Confectioner’s Icing, recipe below, optional|
- Heat Babycakes Pie Pop Maker according to package instructions.
- Unroll piecrusts and using the included 2-inch round cutter, cut rounds from dough. Reroll scraps as needed. Place 1 mini round in each of the 6 indentions on the maker. Carefully place lollipop stick across crust and spoon a teaspoon of pie filling onto center of mini round. Place another mini round over the filling. Close the lid and cook for 4 to 5 minutes or until pie pops are browned. Carefully remove to a cooling rack. Ice with confectioner’s icing, if desired.
- To make confectioner's icing, combine 2 cups Hy-Vee confectioner's sugar, 1/2 teaspoons Hy-Vee vanilla and 3 tablespoons half-and-half in a medium bowl and whisk until smooth.
100 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 5mg
- Sodium: 80mg
- Total Carbohydrates: 17g
- Protein: 1g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Holiday 2011.