JELL-O Patriotic Mini Fruit Tarts

This was a fun recipe, my 7 year old son made them by himself (help from me with the oven)! They would be great for a party dessert and I cant wait to try different flavor combonations like chocolate with strawberries or even a key lime tart!

My five year old granddaughter loved these mini tarts because they were just her size. She rated the tarts as Fabulous! I made the mini tarts using lemon (1 oz.) sugar free pudding, fat free Cool Whip and 1 tsp. of lemon extract. This was easy to make with a few tweaks. Instead of cutting the dough into 12 parts I used a small (2 and 1/4 inch in diameter) condiment cup to cut the dough in 12 circles. I then pressed the dough into the mini muffin tin. I also baked the tarts at 425 degrees for 10 minutes. I used the Wilton Dessert Decorator to pipe in the pudding mixture using the large star tip. If I make these again I might try sugar cookie dough for the crust.

I thought these were a pretty dessert. For the pudding I used sugar-free vanilla pudding and 1% milk. Next time, I want to try making my own homemade whipped cream. I tried to spray some store bought whipped cream on top, as a garnish, and it melted a little in the heat. I usually use a stabilizer with my homemade whipped cream if being piped on a cake or other dessert, so it normally presents very well that way. Either way, they make a nice hand held dessert or mini treat. These would work very well for a party.

Really easy! I used homemade graham cracker crust (Recipe:Graham Cracker Crust I) and just pack it into the mini cups very tight, then froze them to set. I tried the Jello cheesecake pudding for a twist and it really was delicious! Thank you, Jello for such a pretty dessert!

What a fun dessert to make. Tasty and quick and cute! I used a doughnut cutter to cut pastry. Next time we'll change around pudding flavors and fruit.

These were amazing, my whole family devoured these. I made three different kinds as well, I shaved chocolate over them and put chocolate chips in one and just blueberries in another. I used the cream cheese tart shells recipe for the shells because I didnt have crust on hand! AMAZING.....

Yum! These were gone so fast I almost didn't have time to take a photo first. I followed the recipe directions with no changes. I did find that the crusts were ready in about 8 minutes, instead of 10-12. Otherwise, it was simple and oh so easy!

I used mini phyllo tart shells because I made 150 of these for an event. They were very well received and worked perfectly because they were a small sweet treat. I will be doing these again with different fillings. Thank, Jello!

I made the variation as stated in the footnotes using sf pudding mix and COOL WHIP FREE Whipped topping. The filling was delicious. As for the shells, first off, I think 450 degrees F for 10-12 minutes was way too hot or way too long for my oven. At 10 minutes, they were nearly burned. If I were to make again, I would use a lower oven temp or reduce the baking time by several minutes. Another issue I had was, even with the dough being divided by 24, it seemed like too much shell for the amount of filling you can get into it. This is possibly a personal preference. So, if I made this recipe again, I would also divide the pie crusts up even more than 24 for a thinner shell. They are very pretty and festive with the fruit on them though. I garnished with just a bit of fresh mint leaves as well as the fruit.

these were really good but as someone who likes vanilla A LOT, I could have done with just the pudding minus the cool whip. they were good though.

Perfect summer dessert. I made this one night last week and my daughter loved it so much that she had me make them again for our 4th of July celebration. It was very easy and quick to prepare, plus it looked great! No left overs either. I made them as written the first time and the crust rose up on me a bit so the next time I made them I put some beans in the bottom of the crust to help keep the shape a bit better when I baked the crusts. Everyone at the party wanted the recipe.

These were great. I admit I changed it up a little bit to make them smaller and quicker. We used mini phyllo tart shells and what fruit we had on hand. The kids loved them. I also borrowed the idea of mixing in cocoa with the leftover mixture and served it as pudding. We'll definitely make these again!

These were just a little better than ok in this house. Everyone agreed they would be better in less crust and also thought the pudding/cool whip combination was a tad too sweet. With some changes we would enjoy these more. The kids thought they were wonderful!

This makes a beautiful presentation and is so easy to do and delicious. I made this exactly as stated in the recipe, but next time I would make the pie crust myself. I didn't care for the flavor of the ready made crust, but it was easy to use. I cut each crust into 12 pieces as suggested in the recipe, but I found it cumbersome to put that into the mini muffin cups, so I rolled each piece into a ball and them pushed into the mini muffin cups and pressed up and around to cover the entire cup. This worked well and made for a nicer presentation. I also had to cook the crust for about 20 minutes for it to be nicely browned.

I am rating this based on my son and his family for whom I made these. They loved them! My son said he could have eaten 20 of them, so it's a very good thing I made only 8. I bought 8 little metal tart pans from Bed Bath & Beyond that were perfect for this project. I wish I would have made my own dough because it was hard to shape the pre-made dough that came in circles to fit into the little pans, and then they shrank a little bit, too. I think it would have been better had I covered the entire top of the tart with the berries, so if I get another "order" from them, that's exactly what I'll do. EDIT::: I wanted to use the other piece of pie crust that came in the package, so this time for my little tarts I cut the roll of pie crust into 8 little pieces weighing 1 oz each. That worked perfectly! But next time I'll do a different type of crust!

I used chocolate pudding instead of vanilla and drizzled with chocolate syrup. They were good, but next time I'd like a lighter shell. I've seen a lot of people using phyllo shells, so I'll try that. Overall...easy and yummy.

I made these two steps easier, if that's possible :) I used Jell-o premade pudding cups because I wasn't making a full batch, and I used mini phyllo cups instead of pie crust. They took minutes to put together, and they were really tasty. They'd make a perfect last minute sweet treat anytime.

I love these festive little holiday treats, I used fresh strawberries and raspberries, and used sugar cookie dough instead of the pie crust. They were a huge hit!

Using premade mini phyllo shells made this recipe a whip to put together. Instead of the cool-whip I used some whipped cream I had on hand. These are cute little desserts sure to please all ages. Great with many toppings - I topped some with blueberries, some with strawberries, and some with curled chocolate and orange peel. Many possibilities. Tip: Be sure to serve the same day you make your pudding or they may get weepy. Would also be great with homemade pudding if you don't happen to have packaged on hand.

I made these mini fruit tarts using mini phyllo shells and I used the fresh fruit I had in the house which was kiwi, blackberries and peaches. They were a nice and light treat after dinner, especially with the warm weather.

Because I was in a crunch for time, I decided to make this as a one-crust pie. It didn't turn out so cute, though, so I cut the pie into pieces and layered them in an ice cream sundae glass. SO, my presentation wasn't as pretty as it should have been because I was too stubborn to follow the directions. Luckily, though, the dessert was very tasty. :)

These were just o.k. I will say they tasted better the next day. I wasn't crazy using the pre-made pie crust, it was just too thick.

I simplified this recipe by using pre-made mini graham cracker crusts. Raspberries weren't available at my store, so I substituted sliced strawberries. They turned out beautiful! They were very quick and easy to make.

We really enjoyed these! BUT... I used a biscuit cutter to cut circles out of the pie crust (I got 20 out of 1 crust) and then pressed them into the mini-muffin pan. I do think that had I cut them in wedges (and then had 24 out of 2 crusts) that the crust would have been too heavy for our liking. The kids really enjoyed filling and decorating the tarts. This is a keeper!

This was a such a quick dessert to put together and very good! I used a graham cracker shell because my family is not a fan of pie crust. The filling was thick and creamy and a nice light summer dessert. I will definitely make this again, but, probably just layer like a parfait with fresh fruit and no crust at all.

These are super easy, adorable and SUPER tasty - great for potluck or get together, perfect to present to company! The flavors are all light and fresh and work very nicely together. I used strawberry in place of raspberry, since that's what I could find at my store. Would definitely use these again!

I made these for 4th of July and they were very cute and tasty!

I made these with my son and they are very easy to make. I did use homemade pie crust. Phyllo and Puff Pastry would work well as the crust as well. We also used strawberries instead of blueberries and raspberries simply because the ones at the store didn't look good. They were so good my son wanted to eat them all. THis recipe is versatile and could be made with other pudding flavors and fruits and toppings.

I wanted to give these a gentle tweak so I used a can of biscuit dough, flattened them, dipped them in cinnamon-sugar mixture & baked them off @ 350 for 10 minutes in a muffin tin. In the mean time I mixed a large box of vanilla pudding and Jello 'No Bake' cheesecake filling (minus the crumbs) with 2 1/4 C. milk. Once the biscuits came out I used the end of a fat round spoon to open up the cup, cool and fill with pudding. My kids Loved these! I did have extra filling so I might add some unsweetened coco and give it Another Twist! 2 thumbs UP!! Thanks Jello!

These were a huge hit! The filling was delcious...(I used fat free Cool Whip w/ excellent results). I did use frozen mini tart shells that I just baked off in place of making my own. Oh, and I had strawberries on hand, so I used those in place of the raspberries, but I figured it was fine b/c they are both red, lol. These were so simple to make and a definite keeper~YUM! Thanks for sharing. :)

These were so yummy and easy to make. I will definitely make these again trying different flavors of pudding!