Top Recipes with Canned Raspberry Pie Filling (Sweet Treats Made Easy)

Top Recipes with Canned Raspberry Pie Filling (Sweet Treats Made Easy)
Top Recipes with Canned Raspberry Pie Filling (Sweet Treats Made Easy)

Okay, so the other day I was craving something sweet, but I didn’t want to spend hours in the kitchen. I remembered I had a can of raspberry pie filling sitting in my pantry, and I thought, “Why not try something different with this?”

I started by just staring at the can, thinking about what I could make. I mean, it’s pie filling, so obviously, a pie was an option, but I wanted something quicker and easier. Then it hit me – why not use it in a dessert that doesn’t need baking?

Experiment Time!

First, I grabbed some store-bought puff pastry because, let’s be honest, who has time to make that from scratch? I rolled it out a bit, just to make it a little thinner. Then, I spread a generous layer of that delicious raspberry filling all over it. I rolled it up like a jelly roll, sliced it into little rounds, and popped them in the oven. While those were baking, I whipped up a quick cream cheese frosting – just cream cheese, powdered sugar, and a splash of vanilla. Easy peasy!

Top Recipes with Canned Raspberry Pie Filling (Sweet Treats Made Easy)
  • Roll out the puff pastry
  • Spread raspberry filling
  • Roll up and slice
  • Bake until golden

They took about 20 minutes at 375 degrees F, and let me tell you, the smell that filled my kitchen was heavenly. Once they were golden brown and looked all puffy and delicious, I pulled them out and let them cool for a bit.

While they were cooling, I decided to try another quick recipe. I layered some crushed graham crackers, a dollop of the raspberry filling, and a spoonful of whipped cream in a glass. I repeated the layers a couple of times, and boom – instant raspberry parfait! It looked so fancy, but it was literally thrown together in like 5 minutes.

The Verdict

Once the puff pastry rolls were cool enough to handle, I slathered that cream cheese frosting all over them. And oh boy, were they good! The tartness of the raspberries with the sweet, creamy frosting was just perfect. And the parfait? A total winner. It was light, refreshing, and so satisfying.

Honestly, using canned raspberry pie filling turned out to be a game-changer. I made two totally different desserts in under an hour, and they both tasted like I had spent way more time on them. I’m definitely going to experiment more with other pie fillings now. Maybe a peach cobbler dump cake next time? Or an apple pie filling cheesecake? The possibilities are endless! So, next time you’re looking at a can of pie filling and wondering what to do with it, don’t be afraid to get creative. You might just surprise yourself!

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