Gingersnap Lemon Pudding Tarts - Kraft Recipes Top
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Gingersnap Lemon Pudding Tarts

Prep Time
Total Time

12 servings

Need a cute dessert for afternoon tea or coffee? Our Lemon-Lime Pudding Tarts are a great choice. Made with a graham wafer crust, lemon pudding mix and fresh lime juice, these pretty tarts are surprisingly easy to make.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
  • Bake 8 to 10 min. or until golden brown. Cool completely.
  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
  • Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
  • Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

Special Equipment Needed

Special Extra

Garnish each tart with a quartered lemon or lime slice before serving.

Size Wise

Choosing small portions of desserts or treats is a smart technique to allow yourself a (description, i.e. chocolatey) treat within a balanced diet.

Special Extra

Spoon remaining COOL WHIP into piping bag fitted with star tip. Use to pipe COOL WHIP onto tops of tarts just before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 150
Total fat 8g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 180mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 12g
Protein 0.9582g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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