- 1 pkg (14.1 oz) refrigerated pie crusts
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup (125 mL) powdered sugar
- 1/2 tsp (2 mL) Double-Strength Vanilla
- 1 lb (450 g) fresh strawberries, trimmed
- 2 tbsp (30 mL) apricot preserves
Preheat oven to 450°F (230°C). Let pie crusts stand at room temperature 15 minutes. Unroll one crust; place 3 Mini Pie Pans, face-side down, on crust. Using Pastry Cutter, cut around pans, leaving at least ¼-in. (6-mm) of crust around edges. Press cut crusts into bottoms of pans with edges extending loosely over sides of pans.
Place pie pans onto Large Sheet Pan. Repeat with remaining crust and pie pans. Using Creative Cutters, cut dough scraps to form shapes as desired. Place on sheet pan; bake 9-10 minutes or until golden brown. Transfer pie pans to Stackable Cooling Rack; cool 10 minutes in refrigerator.
Slice strawberries using Egg Slicer Plus®. Place preserves in (1-cup 250-mL) Prep Bowl; microwave, uncovered, on HIGH 10 seconds. Pour over strawberries; stir gently to coat. Refrigerate until ready to use.
Using Small Scoop, evenly divide cream cheese mixture into baked crusts. Top with strawberries and creative shapes from pie crust.
- 6 servings
Nutrients per serving:
Calories 440, Total Fat 27 g, Saturated Fat 13 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 48 g, Fiber 2 g, Protein 5 g