Jiffy Cream Tarts
|Pudding and pie filling/Use butterscotch/chocolate/chocolate mint/coconut cream||3 Ounce (1 Package, Jell-O Vanilla Flavor)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Tart shells||7 (3.5 Inch Each)|
Combine pie filling mix and milk in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
Pour into bowl.
(To avoid surface film, place waxed paper directly on surface of hot pudding.) Chill.
Beat slowly with rotary egg beater.
Then whip cream and fold into pudding.
Spoon into tart shells.
Garnish with additional whipped cream, if desired.