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Cherry Pie Dessert Pizza

Prep 20 min
Total 40 min
Servings 12

Crispy wedges of cinnamon sugar coated pie crust are topped with cheesecake fluff and cherry pie filling. ...MORE+ LESS-

Hungry Happenings

September 20, 2016

Ingredients

Dessert Pizza Crust

1-2 teaspoons flour for dusting cutting board

Pillsbury™ Refrigerated Pie Crust, thawed

egg

teaspoon water

teaspoon cinnamon sugar

Cream Cheese Fluff

ounces cream cheese, softened

tablespoons sugar

1 1/2

cups frozen whipped topping, thawed

Toppings

can (21 ounce) cherry pie filling

white chocolate bar (2 ounce)

Steps

Hide Images

1

To make the crust: Preheat oven to 425° F. Dust cutting board lightly with flour. Unroll thawed dough on cutting board. Whisk together the egg and water. Brush a thin layer of egg wash over the dough. Sprinkle cinnamon sugar over top. Cut dough into 12 equal wedges. Place on parchment lined baking sheet. Bake for 8-10 minutes until golden brown and crisp. Remove and allow to cool completely.
2

To make the cream cheese fluff: Use an electric mixer set on medium high speed and beat cream cheese and sugar until light and fluffy. Add whipped topping and beat just to combine.
3

Assemble the pizza: Arrange chips on a serving plate. Spread or pipe cheesecake fluff on top of the pizza chips. Spoon cherry pie over top. Grate or shave white chocolate over the pie filling and serve.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 6g 28% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 130mg; 5%
Potassium: 90mg; 3%
Total Carbohydrate: 30g; 10%
Dietary Fiber 1g 3% Sugars 19g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Don't have the time or energy to make a whole pie, but want to enjoy the great taste of a flaky pie crust and fruity filling? Give these Cherry Pie Nachos a try.

There are so quick and easy to make and give you all that wonderful flavor you love about pie, plus a whole lot more. Each cinnamon sugar pie crust nacho is topped with a luscious cheesecake fluff, cherry pie filling, and a bit of white chocolate.

The beauty of this simple treat is that you can add any other topping your heart desires. Like dark chocolate? Add some. How about almonds? Toss some on. Maybe you want to drizzle on lemon curd or top with whipped cream. There's no wrong way to top a pie crust nacho.

To make your own nachos, simply unroll a thawed Pillsbury Pie dough round onto a cutting board that's lightly dusted with flour.

Cut it into wedges. 12 slices works well, but make them big or small. It's up to you. Then brush them with a little egg wash and sprinkle on some cinnamon sugar. Don't want to crack an egg? Use milk or cream instead.

Then bake them until they are golden brown and crispy.

Now you need to let them cool, so while you are waiting, whip up the cheesecake fluff and open your can of cherry pie filling. You can also go ahead and grate or shave the white chocolate now or wait and do it right over the nachos.

For nice neat nachos, spoon the cheesecake fluff into a zip top bag, snip off one tip, and pipe the filling over each nacho wedge. Or just simply spread it over top.

Spoon the cherry pie filling over the cheesecake fluff then sprinkle on the white chocolate shavings.

Now you can grab a cup of coffee, put your tired feet up, and enjoy a wedge of pie (crust nachos.)