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Desserts

JELL-O Patriotic Mini Fruit Tarts

4.8 (4)
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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

1
pkg.   (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  cold milk
1/2
cup  thawed COOL WHIP Whipped Topping
1
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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