| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Pepperidge Farm Patty Shells |
|
|
(283g size) -OR- |
| 1 |
pk |
Pepperidge Farm Mini Patty |
|
|
Shells (269g size) |
| 19 |
oz |
Cherry or Blueberry Pie |
|
|
Filling |
|
|
Icing Sugar |
| 125 |
g |
Cream Cheese, softened |
| 2 |
tb |
Sugar |
| 3/4 |
ts |
Grated Orange Rind |
| 2 |
ts |
Orange Juice |
| 1/4 |
c |
Whipping Cream |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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