Pie Crust Dessert Nachos


  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/3 cup hot fudge sundae syrup
  • 1/3 cup caramel sundae syrup
  • 1/2 cup chopped nuts


1 _ Heat oven to 350°F. Spray cookie sheet with cooking spray.

2 _ In sandwich-size food-storage plastic bag, mix sugar and cinnamon.

3 _ Unroll 1 pie crust on cutting board. Cut into 3-inch-wide strips; cut strips into triangles that look like nacho chips. Add a few triangles at a time to bag with sugar-cinnamon. With fingers, toss triangles in bag to coat well. Place triangles in single layer on cookie sheet. Repeat with second pie crust and remaining sugar-cinnamon.

4 _ Bake 10 to 12 minutes or until chips are golden brown and slightly crisp. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups on High 5 to 10 seconds or until warm enough to drizzle.

5 _ Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.