Berry Pie Trifle Shots

By brandymarshall

Ingredients

• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 container (6 oz) Yoplait® Greek honey vanilla yogurt
• 3/4 cup blueberries
• 1 container (6 oz) Yoplait® Greek blueberry or strawberry yogurt
• 4 strawberries, sliced

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 425°F.

2
Unroll pie crust on work surface. Cut crust in half. Using small canapé cutter (about 1 1/2 inches), cut 12 shapes from pie crust. Mix sugar and cinnamon; sprinkle on shapes, scraps and remaining half of crust. Place all on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 20 minutes.

3
Crumble baked scraps and pie crust half into small crumbs. Place 2 teaspoons crumbs into bottoms of 12 cordial or shot glasses (2 oz each). Top each with 1 tablespoon vanilla yogurt. Sprinkle each with 2 teaspoons crumbs. Top each with 3 or 4 blueberries. Top each with 1 tablespoon blueberry yogurt. Top each with strawberry slice, pastry cutout and any remaining pie crust crumbs. Serve immediately, or store in refrigerator up to 2 hours.