INGREDIENTSFilling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar
DIRECTIONS
1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.
INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies
DIRECTIONS
1. Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
3. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
5. Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies
1/2 cup hot fudge topping, heated, if desired
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2. Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup red or green decorator sugar crystals or clear edible glitter
2 1/4 cups any flavor ice cream, slightly softened
1/2 cup miniature red and green candy-coated chocolate candies or any candy sprinkles, if desired
DIRECTIONS
1. Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3. Cut nine 12x9-inch sheets of plastic wrap or waxed paper. In small shallow bowl, place chocolate candies.
4. For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate candies. Quickly wrap each sandwich in plastic wrap. Freeze about 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving
INGREDIENTS
1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Sprinkle around outer edge of frosting with candy sprinkles. Store loosely covered.
INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
3. Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
INGREDIENTS
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
3 tablespoons powdered sugar
2 tablespoons red decorator sugar
2 tablespoons green decorator sugar
DIRECTIONS
1. Beat butter with electric mixer in large bowl until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
2. Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
3. Bake at 350°F. for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
4. In small bowl, combine 3 tablespoons powdered sugar and both decorator sugars; mix well. Carefully roll warm cookies in mixture
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