This decadent dessert made with Pillsbury® Gluten Free refrigerated pie and pastry dough is perfect for entertaining because it can be made ahead of time and can be enjoyed by all of your guests!
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
box (4-serving size) chocolate pudding and pie filling mix (not instant)
cup semisweet chocolate chips
cup frozen whipped topping, thawed, or sweetened whipped cream
Fresh raspberries, chopped chocolate chips or mint leaves, if desired
Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press about 1 1/2 tablespoons dough in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick bottoms several times with fork.
Bake 5 minutes. Remove from oven; prick bottoms with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool 5 minutes; carefully remove from muffin pan to cooling rack. Cool completely, about 20 minutes.
Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; stir in chocolate chips. Continue cooking, stirring until chocolate is melted and mixture is smooth. Remove from heat; cool 15 minutes.
Spoon about 2 tablespoons filling into each cooled shell. Refrigerate at least 30 minutes to chill. Top each with 1 tablespoon whipped topping. Garnish with raspberries.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
If you love mint and chocolate, stir 1/2 teaspoon peppermint extract into the pudding mixture. Sprinkle coarsely chopped unwrapped thin rectangular crème de menthe chocolate candies over the whipped topping.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Tart
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.