Tuesday, March 26, 2013


1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1-3/4 cups cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix

In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended.

Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.

For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.

No comments:

Post a Comment