Mini French Silk Crescent Pies
Description
These little pies are so good, you probably need to make enough for people to have more than one. They will be gone quickly, so be sure to some some aside for yourself. For a change, omit the chocolate chips and top with a cherry!
Ingredients
8 oz. can Pillsbury™ refrigerated Crescent Dough Sheet or 8 oz. can Pillsbury™ refrigerated crescent rolls
Tart Filling:
1 c. milk
4 serving size package chocolate instant pudding and pie filling mix
1 c. frozen whipped topping, thawed
Topping:
1/2 c. frozen whipped topping, thawed
2 T. mini semi-sweet chocolate chips
Directions
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Preheat oven to 375 degrees.
Tarts:
If using the dough sheet, unroll dough on work surface. Press into 12x9 inch rectangle. If using the crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing on perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
Gently press squares into 24 un-greased mini muffin cups/pans. The dough won't completely cover inside of cup; do not press too much. Bake 6 - 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
Tart Filling:
Meanwhile, in a medium bowl, beat milk and pudding mix with a wire whisk until mixture begins to thicken. Fold in 1 c. whipped topping. Fill each cooled cup with about 1 T. pudding mixture.
Topping:
Spoon 1/2 c. whipped topping into a sandwich size resealable food storage plastic bag; seal. Cut a tip from 1 bottom corner of bag; squeeze topping onto tarts; sprinkle each with chocolate chips. Store in refrigerator.
Makes 24 mini tarts.
*Tip: You can make the crescent tarts up to 6 hours in advance and fill them up to 4 hours before serving. Store covered in refrigerator.
**Variation: To make creamy lemon tarts, substitute lemon instant pudding and pie filling mix for the chocolate pudding. Omit the chocolate chips, and garnish with a little grated lemon peel.
Prep Time
Cook Time
PT0M