Cherries 'n' cream patty shells
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Pepperidge Farm Patty Shells |
| 1 | x | (283g size) -OR- |
| 1 | pack | Pepperidge Farm Mini Patty |
| 1 | x | Shells (269g size) |
| 125 | grams | Cream Cheese, softened |
| 2 | tablespoons | Sugar |
| ¾ | teaspoon | Grated Orange Rind |
| 19 | ounces | Cherry or Blueberry Pie |
| 1 | x | Filling |
| 1 | x | Icing Sugar |
| 2 | teaspoons | Orange Juice |
| ¼ | cup | Whipping Cream |
Directions
CREAMY ORANGE FILLING
Shell: Bake either kind of patty shells according to package directions. Use a fork to remove center tops and soft pastry underneath. Cool. Divide Creamy Orange Filling among pastry shells.
Spoon pie filling over Creamy Orange Filling. Dust with icing sugar.
Serve immediately. Makes 6 regular or 24 small desserts.
Creamy Orange Filling: Beat together all items except the whipping cream until light. Whip the whipping cream and fold-in. Makes about 1 cup.