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Recipe Ingredients

  • 3/4 c. of thawed Best Yet Berry Medley
  • 1 c. of thawed Best Yet Whipped Topping
  • Best Yet Deep Dish Pie Crusts
  • Chocolate Drizzle

Recipe Directions

  • Take your Best Yet Deep Dish Pie Crusts out of the freezer and let them defrost for 10-20 minutes.
  • Preheat your oven to 400° Use a dab of water on your finger to seal up any separation in the crust.
  • Then remove the crust from the foil pans.
  • Carefully use a butter knife to separate the circle portion from the rest of the crust.
  • Use the butter knife to gently coax the entire crust out and onto a cutting board.
  • Start by cutting triangular “nacho chip” shapes out of the crusted strip.
  • Then, trim the rounded portion of the crust into equal sized strips.
  • Then, trim triangular shapes from each strip. Repeat this process for both pie crusts.
  • For an extra pop of flavor, sprinkle a little cinnamon and sugar on top of the pie chips.
  • Place them on a non-stick baking sheet and put them into the oven for a total of 9-10 mins., flipping them over after 5 mins.
  • While the chips are baking, let’s whip up a quick dip. In a small bowl, add 3/4 c. of thawed Best Yet Berry Medley and mash lightly and then add 1 c. of thawed Best Yet Whipped Topping.
  • Fold the mixture until it’s combined.
  • That’s all, now it’s ready to serve. Keep cool until you’re ready to enjoy.

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