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Blueberry-Topped Creamy Lemon Mini-Tarts


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Member since 2007

Serves 24 | Prep Time 15 | Cook Time 9

Ingredients

crust
2 cups Archway Iced Lemonade Cookies, crushed
1/2 cup melted butter

filling
1 1/2 cups milk
1 (3.4-ounce) package lemon instant pudding mix
1 (1.03-ounce) envelope whipped topping mix
1 pint fresh blueberries


Preheat oven to 350 degrees F. In a medium bowl, combine cookie crumbs with butter. Spoon crumb mixture into 24 mini muffin cups; press crumbs to form cups. Bake at 350 degrees F. for 8 minutes. remove from oven. Press each cup with a small spoon to make room for the filling. Cool cups in pan.


In another medium bowl, beat milk, pudding mix and topping mix for 5 minutes. Mound pudding into cookie cups in pan. Top with blueberries. Refrigerate for 30 minutes.


Carefully run a knife around each cup to loosen. Remove from pans. Serve immediately or refrigerate.


24 mini-tarts


Pairs Well With


Notes

I created this recipe especially for the Bakespace/Archway Cookies Contest! I added a little of this and a little of that to make a yummy little dessert that would be perfect for a family get-together or a pot luck. They look fancy but they are very quick and easy to prepare!

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