Berry and Cream Tart
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