Sugar Free (mostly) Mini Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 package Pillsbury 24 count precut sugar cookies1 Lg box Jell-o SF FF Vanilla Pudding, Instant1.5 Cups 1% Milk (or nonfat)1 Cup Sugar Free Cool Whip1.5 Cups Sugar Free Cherry Pie Filling
Using a mini tart pan, place a cookie in each ungreased cup holder. Use your thumb and squish each one to make a tart shell. Bake 350 degrees for 15 minutes. Allow to cool completely. Meanwhile, whisk the milk and the pudding for 2 minutes. Fold in the cool whip and place in the fridge until the tarts are cool. When cool. twist each tart until loose but don't remove from the pan (trust me, it makes it easier). Using a bag with the corner snipped, pipe the pudding filling into each of the tarts. Top with a tablespoon of cherry pie filling. Refrigerate until serving.
Serving Size: Makes 24 mini tarts
Number of Servings: 24
Recipe submitted by SparkPeople user JENN7283.
Serving Size: Makes 24 mini tarts
Number of Servings: 24
Recipe submitted by SparkPeople user JENN7283.
Nutritional Info Amount Per Serving
- Calories: 125.9
- Total Fat: 5.5 g
- Cholesterol: 5.8 mg
- Sodium: 139.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.0 g
- Protein: 1.5 g
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