• Cooking Time:
  • Servings:
  • Preparation Time:



  • 3/4 cup water
  • 1 cup whipping cream
  • 1 package pudding and pie filling mix
  • 1 package refrigerated cookie dough
  • 2 tsps all-purpose flour
  • 1 cup mixed berries


  • Preheat oven to 325° F.
  • Break off 3 squares of cookie dough and form into a ball. Lightly coat the dough with flour and roll on lightly floured surface to about 1/8-inch thick. Place dough in ungreased pan. Push dough into the grooves of the pan and flatten the bottom with a drinking glass.
  • Bake for 14-16 minutes. Remove from oven to wire rack. Cool for 15-20 minutes.
  • Beat water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute. Refrigerate for 5 minutes. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form. Gently fold whipped cream into pudding mixture until well incorporated.
  • Remove shells from pans to serving plates. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim. Place a small handful of berries decoratively on top. Refrigerate for up to 1 hour or serve immediately

Categories: Tart 
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