JELL-O Patriotic Mini Fruit Tarts Recipe

JELL-O Patriotic Mini Fruit Tarts Recipe

  • 1 (14.1 ounce) package ready-to-use refrigerated pie crusts
  • 1 (3.4 ounce) package 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
  1. Heat oven to 450 degrees F.
  2. 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.
  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 tart shells are cooled.
  4. Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.
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