Patriotic Mini Fruit Tarts

Hope you all had a wonderful 4th of July. We enjoyed with some great friends and watched everyone light up their hard earned money .. lol. This year was low key with a lot of people canceling out the day of and days before. It actually turned out better and the kids and the adults had a blast.

I made a few things but with the unusual HIGH 96+ temps my cupcakes melted by the time I got to the party! But hey everything tasted good .. lol

First thing made, which really could be made for any party not just the fourth is Patriotic Mini Fruit Tarts. I made them a little bit my own and loved them, I actually had to walk away not to eat the whole tray!

What you Need:

• 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1/2 cup thawed COOL WHIP Whipped Topping 
• 1 cup fresh raspberries
• 1/2 cup fresh blueberries 

Directions:

• Heat oven to 450ºF.
• Spray 24 mini muffin pan cups lightly with cooking spray. 
• Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until pie crusts are cooled.
• Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.

ALEXIS NOTES: Instead of using pie crust and turning on oven in the HOT weather I picked up pre-backed phyllo dough cups (for less the $2 you get 15 cups). I've used them before with the Mini Chocolate Chip Cannoli Cups. I also used Blackberries and Raspberries. I used my pipping bag instead of ziplock bag.

Enjoy!!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.