Thank you Edwards® Desserts for sponsoring this Cookies and Creme Pie Dessert Nachos post. Head to the frozen desserts aisle of your grocery store to pick up your favorite Edwards pie!
Last week I was at the grocery store to get cake and ice cream for my son’s birthday and for some reason, I felt really meh about it.
Why must birthdays always have cake and ice cream?
And in that instant, I decided to “melt” that tired old ice cream idea for something much more fun: Cookies and Crème Pie Dessert Nachos!
What’s the key to making the BEST cookies and crème pie dessert nachos?
Edwards Desserts, specifically Edwards Cookies and Crème Pie. Same aisle as ice cream but miles apart.
Sorry, ice cream, melting was so last year.
I die over the fluffy vanilla creme, chocolate cookie chunks and dark chocolate cookie crumb crust. It’s everything ice cream wants to be and can’t.
And it’s the essential ingredient in my blow-your-mind cookies and crème pie dessert nachos.
It makes the perfect birthday dessert!
Cut 8 flour tortillas into triangles (like a pizza), slather them in melted butter and coat with cinnamon sugar. Bake them in the oven until they turn light golden brown and are crisping. Let them cool completely. They’ll crisp up even more as they cool down.
Now slice the frozen Edwards Cookies and Creme Pie in half. Save one half for later! Cut the pie into chunks and lay on top of the cinnamon chips.
Load it up good – use the entire pie half. Trust me.
Then sprinkle on some fresh raspberries and blueberries.
Next drizzle some caramel and chocolate syrup over everything.
Then grab one of those cookies and creme pie dessert nachos, close your eyes and bite.
Yum advisory in effect.
Who needs ice cream?
The creaminess of the thawing Edwards pie is the perfect replacement for ice cream – but even better.
Dessert goals achieved.
Cookies and Crème Pie Dessert Nachos
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Cookies and Creme Pie Dessert Nachos
Ingredients
- ½ Edwards Cookies and Creme Pie
- 8 flour tortillas
- ½ cup butter, melted
- ½ cup sugar
- 2 tablespoons cinnamon
- ½ pint raspberries, rinsed and drained
- ½ pint blueberries, rinsed and drained
- Caramel sauce
- Chocolate sauce
Instructions
Cinnamon Chips
- Preheat oven to 400 degrees.
- Mix together cinnamon and sugar; set aside. Cut the flour tortillas into eighths (triangles). Coat both sides of each triangle with butter, then coat with the cinnamon-sugar mixture. Lay in single layer on foil-lined baking sheet. Bake 8-10 minutes (flipping halfway through). Cinnamon chips are ready when cinnamon sugar has caramelized (but not burned) and chips are golden brown. Let cool. They'll crisp and dry up more as they cool.
Cookies and Creme Pie Dessert Nachos
- Lay cool cinnamon chips on serving tray. Set aside.
- Cut a frozen Edwards Cookies and Creme Pie in half. (Reserve one half for future yumminess.) Cut pie into chunks and lay over the cinnamon chips. Sprinkle with raspberries and blueberries. Drizzle on caramel topping and chocolate syrup. Serve!
