How to Make Mini Desserts

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There's an old saying, "Great things come in small packages." In the case of sweet treats, this couldn't be more true. Diminutive versions of their larger counterparts, mini desserts are perfect for party buffets, bake sales or if you just want to enjoy a rich dessert without a tremendous amount of fat and calories. And here's the bonus: They're so small you can have one of each.

How to Make Mini Desserts
(Diane Shear/Demand Media)

Things You'll Need

  • Butter
  • Flour
  • Premade pie crusts
  • Round cookie cutter
  • Mini muffin pans
  • Jars lemon curd
  • Cans cherry pie filling
  • Canned whipped cream
  • Fresh fruit
  • 1/2 stick butter
  • Plain chocolate or vanilla cookies
  • Bowl
  • Pestle
  • Small freezer-safe ramekins
  • Ice cream (your choice)
  • Spoon
  • Milk, white or dark chocolate chips
  • Maraschino cherries
Step 1

Grease your mini muffin pans well with butter and a light dusting of flour.

Diane Shear/Demand Media
Step 2

Press a round cookie cutter into your premade pie crusts and cut enough mini pie crusts to line the bottom and sides of each cup in your mini muffin tins. Note: The cookie cutter must be the same approximate size as the cups in the muffin tins.

Diane Shear/Demand Media
Step 3

Bake your mini pie crusts according to the directions on the package. Since the crusts are smaller, you may need to remove them sooner than indicated, so watch closely and remove them when they turn golden brown.

Diane Shear/Demand Media
Step 4

Allow the mini pie crusts to cool for 15 minutes. Remove them from the pans, place them on a cooling rack and let them cool completely before filling them.

Diane Shear/Demand Media
Step 5

Fill each mini pie crust with lemon curd or cherry pie filling. Squirt a dollop of whipped cream on top of your mini pies and finish each one with a few fresh berries or slices of fresh fruit. Cover and refrigerate until ready to serve.

Diane Shear/Demand Media
Step 1

Pour a bag of plain chocolate or vanilla cookies into a bowl. Using a pestle, crush them into fine crumbs.

Diane Shear/Demand Media
Step 2

Melt 1/2 cup butter in the microwave. Pour the butter, a little at a time, into the crushed cookies, mixing as you pour. Stop adding butter when the cookie crumbs are just moist enough to hold together and form solid balls.

Diane Shear/Demand Media
Step 3

Line the bottom of each ramekin with a 1/4-inch layer of the cookie/butter mixture. Press it down firmly to form a solid first layer.

Diane Shear/Demand Media
Step 4

Spoon a layer of ice cream on top of the cookie crumbs. Use the back of a spoon to smooth the ice cream down, creating a flat surface for the next layer. Leave a tiny bit of space for the next layer (approximately 1/8 inch). Place the ramekins in the freezer for 30 minutes.

Diane Shear/Demand Media
Step 5

Pour a bag of candy chips (milk, dark or white chocolate) into a bowl and heat in the microwave on high for 30 seconds. Stir the chocolate and heat for another 30 seconds. Repeat until the chocolate is melted and smooth.

Diane Shear/Demand Media
Step 6

Remove the ramekins from the freezer. Working quickly, top each ice cream dessert with the melted chocolate, filling the ramekins all the way to the top. Finish each with a maraschino cherry or a drizzle of a different chocolate.

Diane Shear/Demand Media
Step 7

Place the ramekins back in the freezer for at least 30 minutes to allow the chocolate to harden. Keep frozen until ready to serve.

Diane Shear/Demand Media

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Tips & Warnings

  • Do not prepare these desserts too far in advance. Store them for no longer than two days prior to serving.
  • The mini fruit pies are extremely versatile. Substitute any type of curd or pie filling and top with nuts, candy chips or fudge sauce.

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