Delicious dessert ready in 15 minutes! Try this creamy raspberry tart in a new way.
box (4-serving size) vanilla instant pudding and pie filling mix
cup cold milk
cups frozen (thawed) whipped topping
graham cracker tart shells (from 4-oz package)
cup fresh raspberries
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.
Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.
A 6-ounce container of fresh raspberries will provide 1 cup.
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 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 Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.