Desserts

JELL-O Patriotic Mini Fruit Tarts

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Deliciously Simple: JELL-O In No Time!

video by: kraft

I've made this several times and its a hit

posted by

a cook

on 12/20/2012

time

prep:

20 min

total:

52 min

servings

total:

24 servings

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What You Need

pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

cup cold milk

1/2

cup thawed COOL WHIP Whipped Topping

cup fresh raspberries

1/2

cup fresh blueberries

Make It

HEAT oven to 450ºF.

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 corner of filling bag; use to fill tart shells. Top with berries just before serving.

Kraft Kitchens Tips

Variation

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

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a cook

posted:12/20/2012

I've made this several times and its a hit

a cook

posted:6/30/2012

These were a hit with a get together last night. I made the crust with a package of sugar cookie pre-made dough instead of the pie crust. Rolled 24 piece of cookie dough into balls and place them into the mini cupcake pan. After taking the mini cupcake pan out of the oven I used a small melon-baller to make the cup shape. Then let them cool and added the pudding and fruit. I've already had requests for the recipe and to bring some to a family together.

meauxjeaux

posted:5/28/2012

These were really delicious and relatively easy to make. Of course, in the video, Allison makes it look a little easier than it it is (or than it was for me) to get the pie pieces in the muffin pan. I'm not a great cutter, so some of my slices were bigger than others. As a result, I Frankensteined a couple together to fill in the spaces. If you do this, make sure you really press them into the other dough or they'll lift right off when you take them out of the pan. For those of you on WW, as written but w/lite Cool Whip, they're only 2 points a piece. The hard part is not eating 10 of them.