Ingredients
1 package ready-to-use refrigerated pie crusts (2 crusts)
1 package JELL-O Vanilla Flavor Instant Pudding
1 c. cold milk
1/2 c. thawed COOL WHIP Whipped Topping
1 c. fresh raspberries
1/2 c. fresh blueberries
Preparation
Step 1Heat oven to 450 degrees F.Step 2Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 minutes, or until golden brown; cool slightly. Remove to wire racks; cool completely.Step 3Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.Step 4Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.
