Flip Flop Pie Recipes

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FLIP FLOP PIE

My friend/ neighbour brought me round this pie, she claims to not be able to cook,but she must have hidden talent because we could not stop going back to sneak another piece.Delicious with vanilla ice cream.

Provided by ChefDebs

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11



Flip Flop Pie image

Steps:

  • In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
  • Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
  • Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
  • Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
  • Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
  • When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.

Nutrition Facts : Calories 650.9, Fat 35.8, SaturatedFat 10.6, Cholesterol 20.4, Sodium 478.7, Carbohydrate 81.7, Fiber 6.1, Sugar 47.5, Protein 5.2

4 tablespoons butter, melted
2/3 cup brown sugar
2/3 cup pecan halves
2 unbaked 9-inch pie shells
6 cups sliced apples
1 lemon, juice of
1/3 cup packed brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

FRUITY FLIP-FLOPS

Throwing a summer party? These beach-inspired sandals are sure to be a hit!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 7



Fruity Flip-Flops image

Steps:

  • Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.
  • Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.
  • Cut into 4 rows by 4 rows to make 16 rectangles. Shape rectangles into flip-flop shapes, making 8 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips-each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.
  • Lightly frost each flip-flop around cut sides; immediately press candy sprinkles on frosting. Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, attaching with small amount of frosting.

Nutrition Facts : Calories 360, Carbohydrate 69 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 260 mg, Sugar 36 g, TransFat 0 g

3 tablespoons butter
1 bag (10 oz) miniature marshmallows
5 cups Cheerios™ cereal
3 rolls Betty Crocker™ Fruit Roll-Ups™ chewy fruit flavored snacks (any variety)
2 pouches Betty Crocker™ Fruit Gushers™ fruit flavored snacks (any variety)
Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ colored candy sprinkles

FLIP-FLOP FRUIT PIZZA

Please the whole crowd with our Flip Flop Fruit Pizza recipe! This fruit pizza is shaped like some of our favorite summer footwear.

Provided by My Food and Family

Categories     Birthday Party Recipes

Time 1h15m

Yield 16 servings

Number Of Ingredients 7



Flip-Flop Fruit Pizza image

Steps:

  • Heat oven to 350ºF.
  • Press cookie dough into 12x10-inch flip-flop shape on parchment-covered baking sheet. Bake 20 min. or until lightly browned. Cool completely.
  • Mix cream cheese and sugar until blended. Gently stir in COOL WHIP; spread onto cookie crust.
  • Decorate with fruit as shown in photo.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, cut into 18 slices
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1 large nectarine, quartered lengthwise, then sliced crosswise
2 kiwis, halved lengthwise, then sliced crosswise
1/2 cup blackberries, halved lengthwise

FLIP-FLOPS CAKE

Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 15

Number Of Ingredients 8



Flip-Flops Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
  • In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
  • Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram (template can be found under the Tips below). Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
  • Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 47 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 36 g, TransFat 3 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
2 containers Betty Crocker™ Whipped vanilla frosting
Betty Crocker™ assorted gel food colors
About 40 small round candy-coated fruit-flavored chewy candies
1 roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers

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