Cocoa Crunch Pudding Tarts

20 min

18 servings

Ingredients

  • 1 pkg (225 g) frozen mini tart shells, 18 pieces
  • 1⁄2 pkg Chocolate Pudding Instant Mix
  • 1 cup milk, your choice
  • Cocoa Crunch Whole Food Topper, to taste

Preparation

  1. Preheat oven to 375° F. Place tart shells on Sheet Pan. Bake for 10–12 min or until golden.
  2. Meanwhile, in a bowl, whisk pudding mix with milk until well blended, about 2 min. Cover and chill in fridge for 10 min.
  3. Remove tarts from foil cups. Let cool, then spoon in pudding. Generously shake on topper. Arrange on a platter and serve.

Nutritional Information

Per serving: Calories 130, Fat 6 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 18 g (Fiber 0 g, Sugars 10 g), Protein 2 g.

Tips

Enhance pudding with a scoop of Cocoa Açai Smoothie Booster.

Tarts taste best well-chilled. If time allows, refrigerate at least 10–15 min before serving. If making ahead, bake tart shells and prep filling overnight. Refrigerate until ready to use. Fill tarts up to 3 hours before serving.