Lemon Cream Muffin Tarts
|Sugar cookie dough roll||1|
|Lemon pudding and pie filling||4 Ounce|
|Grated lemon zest||1 Teaspoon|
|Sweetened whipped cream||4 Tablespoon|
Unroll cookie dough and cut into 36 slices.
Press into bottoms and up sides of prepared muffin tins.
Bake in preheated oven for 10 minutes or until golden brown.
Cool completely and then carefully peel off the foil.
In a bowl, prepare pudding mix according to package directions.
Stir in lemon zest and place in refrigerator.
When filling is chilled, spoon 1 tbsp (15 mL) into each cup.
Return to refrigerator.
To serve, spoon some whipped cream on top.
Place a whole strawberry, hullside down, on top.