COLORFUL TOASTER RECIPES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving edges hanging over slightly for easy removal later.
• In medium bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; knead in 2 tablespoons pastel-colored candy sprinkles until well blended. Press mixture in pan.
• Bake 20 to 23 minutes or until set and edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
• Remove from pan by lifting edges of parchment paper. Cut into 4 rows by 4 rows; drizzle with 1/2 cup white vanilla baking chips, melted. Immediately sprinkle with 1 tablespoon pastel-colored candy sprinkles.
• Let cool, and enjoy.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray; lightly flour.
• In medium bowl, break up cookie dough. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom and up side of pie plate.
• Bake 15 to 19 minutes or until golden brown. Place pie plate on cooling rack. Using flat bottom of drinking glass, gently press center of crust to flatten slightly. Cool completely, about 1 hour 30 minutes.
• In large bowl, mix 1 3/4 cups of the whipping cream, the evaporated milk and salt. Beat with electric mixer on high speed 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on high speed 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly.
• In small bowl, using clean beaters, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Place whipped cream mixture in decorating bag fitted with star tip. Pipe whipped cream decoratively around edges and in center of pie. Sprinkle with remaining 1 tablespoon candy sprinkles. Freeze at least 8 hours or overnight.
• Remove from freezer 20 to 30 minutes before serving. To serve, cut into wedges. Store pie covered in freezer.