• 24servings
  • 6minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, P
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 15-oz. pkg. refrigerated piecrust, softened as directed on package

  2. 3/4 Cup whipped cream cheese

  3. 1/3 Cup powdered sugar

  4. 1/2 Pint pudding from deli, any flavor (1 cup)

  5. 24 berries or berry slices

  6. *preptime doesn't include chill time

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Remove pie crusts from pouches; place flat on work surface.

  3. With 2 1/2-inch round cutter, cut 12 rounds from each crust. (Reroll scraps as needed to get 24 rounds.)

  4. Press each round into bottom and up sides of ungreased miniature muffin cup (1 3/4 x 3/4 inches).

  5. Bake 6 to 8 minutes or until flaky. Remove from oven; cool slightly. Remove from muffin cups.

  6. Meanwhile, blend cream cheese and powdered sugar in medium bowl.

  7. Spoon 1 teaspoon cream cheese mixture into each cup. Cool shells completely.

  8. Spoon 2 teaspoons pudding into each cup.

  9. Cover and refrigerate until serving. Before serving, top each with 1 whole or sliced berry.


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