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JELL-O Patriotic Mini Fruit Tarts
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JELL-O Patriotic Mini Fruit Tarts

52 Minutes
20 Min Prep
52 Min Cook
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!
What You Need
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24 servings
Original recipe yields 24 servings
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
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Let's Make It
1
Heat oven to 450ºF.
2
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.
3
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.
4
Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.
Kitchen Tips
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Variation
Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 4.174mg
1%
Sodium 150mg
7%
Total Carbohydrates 14g
5%
Dietary Fibers 0g
Sugars 4g
8%
Protein 1g
2%
Vitamin A
0%
Vitamin C
2%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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