When I stumbled upon the limited edition Pumpkin Spice Pudding & Pie Filling from Jell-O, I knew whatever I made with it would be wonderful. This recipe did not disappoint. It’s very quick and simple to make, and will have everyone wanting more.
Pumpkin Spice Tartlets
60 vanilla wafer cookies, crushed
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
8 tablespoons butter, melted
Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin.
Place vanilla wafers in a large Ziploc bag and crush with rolling pin. If you are lucky enough to own a food processor, that works too. 🙂
Combine crushed cookies, brown sugar and cinnamon in a medium-sized bowl and stir. Add melted butter and mix until all crumbs are moist.
Press mixture into the bottom and up the sides of each muffin cup. Bake for 10 minutes.
2 cups skim milk
1 (3.4oz) package Pumpkin Spice Jell-O Instant Pudding & Pie Filling
In a medium bowl, beat pudding mix into 2 cups cold skim milk with a wire whisk for 2 minutes.
Pour pudding into muffin cups, on top of the cooled cookie crusts. Refrigerate for 30 minutes.
Before serving, place a dollop of whipped cream on top of each tartlet, if desired.
Filed under: Tarts |