Rating: 4.5 stars 4.6
33 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Individual little tarts with a creamy, vanilla filling are topped with raspberries and blueberries for a fresh and colorful dessert.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450 degrees F.

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  • Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.

  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.

  • Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.

Tips

Variation: Prepare using 1 pkg. (1 oz.) JELL-O Sugar Free Vanilla Flavor Instant Pudding and COOL WHIP Light Whipped Topping.

Nutrition Facts

106 calories; protein 1.4g; carbohydrates 12.7g; fat 5.6g; cholesterol 0.8mg; sodium 142.8mg. Full Nutrition
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