Chocolate Pie Dessert Sliders
Minutes Prep Time: 10
Minutes Total Time: 25
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 25
Servings: 6
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup water
1/2 cup vegetable oil
3 egg
1 pkg (28 oz each) Marie Callender's® Chocolate Satin Pie (thawed according to package directions)
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 181 mg | 18% |
Carbohydrate | 80 g | 27% |
Cholesterol | 105 mg | 35% |
Total Fat | 38 g | 59% |
Iron | 5 mg | 25% |
Calories | 689 kcal | 34% |
Sodium | 682 mg | 28% |
Protein | 8 g | 15% |
Saturated Fat | 12 g | 57% |
Sugars | 44 g | 4% |
Vitamin C | 1% |
Preheat oven to 350°F. Spray muffin top pan with baking spray.
Prepare cake mix according to package directions. Place batter in muffin top pan; bake about 10 - 15 minutes. Cool completely.
Meanwhile, in a small bowl blend 3 slices of Marie Callender's® Chocolate Satin Pie (crust and filling) until smooth.
Fill pastry bag with pastry tip; add pie mixture. Snip corner of bag, to create to create a homemade piping bag. Pipe filling on half of muffin tops. Close with remaining muffin tops to create sandwiches. Top mini chocolate pies with Reddi-wip® just before serving.
As a spring decorating idea, roll the sides of each dessert slider in crushed, candy-coated chocolates for a pop of color. On top, use the candy-coated chocolates to create the body of a butterfly and add chocolate-dipped pretzels for wings.
Chocolate Pie Dessert Sliders