GINGERSNAP LEMON PUDDING TARTS

Gingersnap Lemon Pudding Tarts image

Need a cute dessert for afternoon tea or coffee? Our Lemon-Lime Pudding Tarts are a great choice. Made with a graham wafer crust, lemon pudding mix and fresh lime juice, these pretty tarts are surprisingly easy to make.

Provided by My Food and Family

Categories Home

Time 3h

Yield 12 servings

Number Of Ingredients 6

Ingredients

1-1/2 cups finely crushed gingersnap cookies (about 24 cookies)
1/3 cup butter, melted
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
3/4 cup cold milk
3 Tbsp. fresh lemon juice
3/4 cup thawed COOL WHIP Whipped Topping, divided

Steps:

Heat oven to 350ºF.
Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
Bake 8 to 10 min. or until golden brown. Cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 12 g, Protein 0.9582 g