Ingredients
1
pint (2 cups) fresh strawberries, quartered
1/4
cup granulated sugar
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon powdered sugar
1
cup vanilla ice cream
Preparation
Heat oven to 450°F. In medium bowl, gently mix strawberries and granulated sugar. Let stand at room temperature 30 minutes to sweeten strawberries.
Remove pie crust from pouch; unroll onto cutting board. With 4 1/2-inch and 3-inch heart-shaped cookie cutters, cut out 4 large heart shapes and 4 small heart shapes from crust. Place all hearts on ungreased cookie sheet.
Bake 5 to 7 minutes or until lightly browned.
For each serving, place 1 large heart crust on dessert plate; sprinkle powdered sugar over heart and plate. Place 1/4 cup ice cream on heart crust. Place small heart crust over ice cream; sprinkle powdered sugar over small heart. Serve with about 1/2 cup strawberries.
