• Cooking Time: 9
• Servings: 24
• Preparation Time: 15
• 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

1. 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.
2. 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.
3. Carefully run a knife around each cup to loosen. Remove from pans. Serve immediately or refrigerate.
4. 24 mini-tarts

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!