Pistachio Pudding Tarts
- 1 cup butter, softened
- 1 package cream cheese, softened
- 2 cups flour
- 1 package instant pistachio pudding mix
- 1 3/4 cups cold milk
In a mixing bowl, combine butter, cream cheese, and flour; mix well. Shape into 48 balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400 degrees F for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove pans to a wire rack to cool completely. For filling, combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes. Spoon into tart shells; serve immediately. Yield: 4 dozen.
By Robin from Washington, IA
February 3, 20070 found this helpful
Sounds like a yummy recipe for St. Patrick's Day since the filling is green; however, did you use the 8 ounce package of cream cheese or the small size. Thank You.
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