Mo-Carameluscious Pie

Refrigerated crust makes this pie recipe easy, filled with a double layer of caramel and chocolate cream, and a faint whisper of coffee.

Ingredients

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 package (8 oz) cream cheese, softened
1/3 cup caramel topping
1/2 cup powdered sugar
1 tablespoon instant coffee granules
1 tablespoon hot water
1 Cup Cold milk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 cups)
2 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Additional caramel topping

Directions

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.

From: Pillsbury.com

August 12th, 2013|Dessert|

Buffalo Chicken Stuffed Pie

Treat your family with this pie made with chicken, bell pepper and Pillsbury® Big & Flaky dinner rolls – a delicious dinner.

Ingredients

1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
2 cups shredded cooked chicken
1/4 cup buffalo wing sauce
1 cup shredded mozzarella cheese (4 oz)
1/4 cup crumbled blue cheese (1 oz)
1 medium green or red bell pepper, cut into thin bite-size strips

Directions

Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14×5-inch rectangle. Firmly press perforations and center seam to seal.
In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with mozzarella cheese, blue cheese and bell pepper. Press remaining 2 rectangles to 7×5 inches, firmly pressing perforations to seal. Place each rectangle over bell pepper, pinching center seam to seal.
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

From: Pillsbury.com

June 20th, 2013|Dinner|