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JELL-O Patriotic Mini Fruit Tarts

JELL-O Patriotic Mini Fruit Tarts recipe
photo by:kraft
I've made this several times and its a hit
posted by
 a cook
on 12/20/2012
20 min
52 min
24 servings
Magazine Acquisition

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
cup  thawed COOL WHIP Whipped Topping
cup  fresh raspberries
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

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