Line baking sheet with parchment paper. Set aside

Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon pie filling onto each half circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with tines of a fork. Place filled turnovers 1 inch apart on prepared baking sheet. Lightly spray with non-stick cooking spray.

Bake at 350º for 12 to 15 minutes or until golden brown. Remove from baking sheet. Cool slightly on a wire rack. Drizzle with pink vanilla frosting glaze.

Frying Directions:

In deep fat fryer or deep, cast iron skillet, heat oil to 350 degrees.

Drop turnovers into hot oil and fry until golden brown on both sides, turning turnovers with a wire mesh spatula. Remove from hot oil to a wire rack. Cool slightly on a wire rack.

Make Glaze

In a small bowl, combine canned frosting with milk, half and half or cream.

Add a few drops of red food coloring to tint frosting pink.

Stir until well blended and smooth enough to drizzle.

In a small bowl, combine canned frosting with milk, half and half or cream.

Add a few drops of red food coloring to tint frosting pink.

Stir until well blended and smooth enough to drizzle.

Drizzle with pink vanilla frosting glaze.

Top with a cherry from pie filling, optional.