Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Unroll pie crust onto a cutting board. Cut into about 6-7 slices, then cut each slice into squares. Cut the squares into triangles, so you have pieces resembling tortilla chips. Place evenly on cookie sheet, being careful not to overlap them.
Spray “chips” lightly with cooking spray and sprinkle with granulated sugar. Bake for about 8 minutes, until they begin to get golden. Remove from oven and sprinkle with a little more sugar. (You can also use cinnamon sugar if you have it.)
To make the dip, place the cream cheese and flesh of the avocado in a food processor. Pulse until smooth. (If you don’t have a food processor, you can use a potato masher and then a hand blender.) Add powdered sugar and vanilla and pulse until the dip comes together.
Serve the dip alongside the chips for a sweet Cinco de Mayo treat!