JELL-O Patriotic Mini Fruit Tarts

JELL-O Patriotic Mini Fruit Tarts

31

"Individual little tarts with a creamy, vanilla filling are topped with raspberries and blueberries for a fresh and colorful dessert."

Ingredients

42 m {{adjustedServings}} servings 106 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.

Footnotes

  • Variation: Prepare using 1 pkg. (1 oz.) JELL-O Sugar Free Vanilla Flavor Instant Pudding and COOL WHIP Light Whipped Topping.
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Reviews

31
  1. 33 Ratings

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This was a fun recipe, my 7 year old son made them by himself (help from me with the oven)! They would be great for a party dessert and I cant wait to try different flavor combonations like choc...

My five year old granddaughter loved these mini tarts because they were just her size. She rated the tarts as Fabulous! I made the mini tarts using lemon (1 oz.) sugar free pudding, fat free Co...

Really easy! I used homemade graham cracker crust (Recipe:Graham Cracker Crust I) and just pack it into the mini cups very tight, then froze them to set. I tried the Jello cheesecake pudding for...