JELL-O Patriotic Mini Fruit Tarts - Kraft Recipes Top
Comida Kraft
Recipe Box

JELL-O Patriotic Mini Fruit Tarts

Prep Time
Total Time

24 servings

Get a taste of fruit tart heaven with these JELL-O Patriotic Mini Fruit Tarts! Make these JELL-O Patriotic Mini Fruit Tarts for your next party!

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 450ºF.
  • Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie 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 pie crusts are cooled.
  • Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


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


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 90
Total fat 4.5g
Saturated fat 2g
Cholesterol 4.174mg
Sodium 150mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 4g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 0 %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.

Ratings & Reviews

Rated 5 out of 5 by from These were really delicious and relatively easy to make. 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.
Date published: 2012-05-28
Rated 5 out of 5 by from These were a hit with a get together last night. 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.
Date published: 2012-06-30
Rated 5 out of 5 by from Love it! The pie crust idea sounded a lil time consuming so I just purchased the pre-made phylo tart cups, so much easier and just as delicious!
Date published: 2017-07-03
  • y_2018, m_8, d_18, h_13
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_3
  • loc_en_US, sid_136630, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm