4 COUNT CUPCAKE CONTAINER RECIPES

Steps:

• Heat oven to 450° F.
• Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
• In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
• Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
• Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
• Store loosely covered in refrigerator.

Steps:

• Let pie crust stand at room temperature 30 minutes to soften.
• Heat oven to 450°F. Line cookie sheet with parchment paper.
• Unroll pie crust onto cutting board. Using mini (1-inch) heart-shaped cookie cutter, cut pastry into hearts; place on cookie sheet.
• Spray hearts lightly with cooking spray. Sprinkle pastry with either sweet or savory toppings, using as little or as much as desired.
• Bake 6 to 7 minutes or until crackers are lightly browned. Remove from cookie sheet; cool 5 minutes. Serve immediately or store in an airtight container for up to 5 days.