Marlene's Cherry Berry Pie Cups

By pavaldez

Ingredients

• 1 package refrigerated piecrust
• 1 (20-ounce) can cherry pie filling
• 14 cup Splenda
• 1 pint fresh raspberries
• Light whipped toping, for garnish

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 425 degrees. Place one pecrust on a cutting board or flat surface and roll out lightly to an 11-inch diameter. Using a 4-inch round cutter, cut out six rounds. Set scraps aside. Repeat with the second piecrust.

2. Lightly press the pastry rounds into 12 muffin cups, pressing into the bottom and up the sides. Set aside.

3. In a medium bowl, mix together the cherry pie filling and the sweetener. Gently fold in the raspberries. Spoon about 3 tablespoons of the filling into each crust-lined cup.

4. Bake for 17 to 19 minutes, or until th edges ar golden brown and the filling is bubbly.

5. Let cool slightly and serve warm or cool. Garnish each pie cp with a dollop of whipped topping.