Raspberry Cream Tarts

Raspberry Cream Tarts

Delicious dessert ready in 15 minutes! Try this creamy raspberry tart in a new way.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

tarts

1
box (4-serving size) vanilla instant pudding and pie filling mix
3/4
cup cold milk
1 1/2
cups frozen (thawed) whipped topping
4
graham cracker tart shells (from 4-oz package)
1
cup fresh raspberries
  1. In medium bowl, beat pudding mix and milk with wire whisk until well blended. Stir in 1 cup of the whipped topping. Spoon mixture evenly into tart shells.
  2. Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.
Makes 4 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
A 6-ounce container of fresh raspberries will provide 1 cup.

Nutrition Information:

1 Serving (1 Tart)
  • Calories 320
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 540mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 3g,
    • Sugars 34g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 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;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.