Ingredients
1
box (4-serving size) vanilla instant pudding and pie filling mix
3/4
cup cold milk
1 1/2
cups frozen (thawed) whipped topping
4
graham cracker tart shells (from 4-oz package)
1
cup fresh raspberries
Preparation
In medium bowl, beat pudding mix and milk with wire whisk until well blended. Stir in 1 cup of the whipped topping. Spoon mixture evenly into tart shells.
Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.
