Pistachio Pineapple Tart
|Phyllo dough tart shell||1 , baked (12 Inch/ 30 Centimeter)|
|Sugar-free pistachio no-cook pudding mix||4 Ounce (1 Package)|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Pineapple slices||20 Ounce, drained (Packed In Juice)|
|Cherries||8 Teaspoon, pitted|
Prepare the phyllo tart shell.
Put the phyllo shell on a dessert plate.
Put the pudding mix into a medium mixing bowl.
Add the milk and combine according to the directions on the package.
Spoon into the tart shell.
Dry the drained pineapple slices on paper towels.
Arrange them on the pistachio pudding.
Put the cherries in the center.