Pistachio Pudding Tarts

Ingredients

• 1 cup butter, softened
• 1 package cream cheese, softened
• 2 cups flour
• 1 package instant pistachio pudding mix
• 1 3/4 cups cold milk

Directions

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