Raspberry Pear Dessert Recipe

Ingredients

1

can (21 oz) raspberry pie filling

3

ripe medium pears, peeled, sliced

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

tablespoon sugar

Preparation

Heat oven to 425°F. In 3-quart saucepan, gently mix pie filling and pear slices. Cook over medium heat about 15 minutes, stirring occasionally, until pears are tender; keep warm.

Remove pie crust from pouch; place flat on cutting board or pastry cloth. With 2-inch cookie cutters (heart, diamond, club and spade shapes), cut 16 shapes; place on ungreased cookie sheet. Sprinkle with sugar.

Bake 4 to 6 minutes or until golden brown.

To serve, spoon about 1/2 cup hot fruit mixture into each individual dessert dish. Top each with 2 pastry pieces.