Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
tablespoons sugar
1
teaspoon ground cinnamon
1/2
cup canned dulce de leche (caramelized sweetened condensed milk)
3 1/2
cups caramel ice cream
Caramel sauce, if desired
Preparation
Heat oven to 425°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 7 rounds from each crust; discard scraps. In small bowl, mix sugar and cinnamon. Dip both sides of rounds into cinnamon sugar to coat. Fit rounds into 14 ungreased regular-size muffin cups, pressing in gently.
Bake about 8 minutes or until edges are golden brown. Cool completely, about 15 minutes.
Place heaping teaspoonful dulce de leche in center of each cooled pie cup. Top with a scoop of ice cream. Top with caramel sauce. Serve immediately, or store in freezer up to 30 minutes before serving.
