Blueberry-Topped Creamy Lemon Mini-Tarts

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Serves 24 | Prep Time 15 | Cook Time 8

Why I Love This Recipe

If you love lemon and blueberries, then this recipe is for you! I created these cute little tarts thinking that they would be great at a party or get-together. They are cute, creamy and delicious!

Ingredients You'll Need

Blueberry-Topped Creamy Lemon Mini-Tarts

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

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