Rate this recipe!
| Servings |
Ingredients
- 8 ounces cookies, about 24 cookies total (shortbread,cream filled, chocolate, lemon, etc.)
- 4 cups whole milk
- 2 3.5 ounce packages instant vanilla pudding (or other flavor of your choice)
- 1/2 cup butter, melted (1 stick)
- fresh fruits (mango,strawberries, blueberries, raspberries, kiwi, pomegranate, etc)
- mint for garnish
- 1/2 cup jelly, optional (apricot or raspberry)
Ingredients
| Rate this recipe! |
Instructions
- Pre-heat oven to 350 degrees. Grind cookies in food processor to fine consistency. Place ground cookies in a bowl. Melt butter and pour over cookies. Mix until consistency is like wet sand and presses together. Press into base and up the sides of tart pan (I used a standard rectangular 14" by 4" inch tart pan.) Bake at 350 degrees for 12-15 minutes or until light golden brown. Add milk to large bowl. Sprinkle both packages of instant pudding over milk and whisk continually until pudding thickens. (You can also use a mixer). Spread pudding over baked crust, filling to top of tart tin. Refrigerate for 15 minutes so pudding thickens. (Note: Depending on the size of the tart tin or tins, you may have extra pudding left over.) Clean and slice you desired fruit. Arrange over top of pudding. Add a few whole mint leaves for garnish. For a glazed finished, microwave jelly for about 5 seconds or until liquefied. With a pastry brush, coat fruit lightly with jelly glaze. (This will allow fruit to not wilt if making tart ahead.) Slice and serve.
Share this Recipe
