A dollop of leftover pie, a mini pie cup and a special spring touch make these the perfect bite-sized dessert.
INGREDIENTS:
- 1 pkg (1.9 oz each) mini fillo shells
- 2 slices (1/8th each) Marie Callender’s Cream Pies (coconut, lemon meringue, or chocolate satin)
- Fresh berries, colored coconut, chocolate candies, banana slices
DIRECTIONS:
- Preheat oven to 350F. Place fillo shells on shallow baking pan. Bake 3 to 5 minutes or until crisp. Cool completely before filling pie cups.
- Place 2 teaspoons pie filling in each fillo shell; top mini pie cups with assorted candies, coconut or fruit, if desired. Serve immediately.
