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Raspberry Cream Tarts

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Raspberry Cream Tarts
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Delicious dessert ready in 15 minutes! Try this creamy raspberry tart in a new way.
Updated Nov 22, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A 6-ounce container of fresh raspberries will provide 1 cup.

Nutrition

320 Calories, 12g Total Fat, 3g Protein, 51g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Tart
Calories
320
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
540mg
22%
Potassium
120mg
3%
Total Carbohydrate
51g
17%
Dietary Fiber
3g
11%
Sugars
34g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
4%
4%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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