This week I am down to only one kid so I decided what would be better than to  give my 13 year old some cooking lessons. His future wife will thank me.

Our plan was to make Jello Patriotic Mini Fruit Tarts. The recipe looked like a good beginner recipe for him. Plus I now had an excuse to finally bake something in my new kitchen.

I started out the recipe by using homemade pie crust.


To me there is just something about homemade pie crust.Phyllo and Puff pastry would also work well for the tart shells.

IMG_3292I used a circle cutter and and pressed each circle to fit into the mini muffin pan cups.

IMG_3296The shells took 10-12 minutes to bake up.

While the tart shells were baking my son prepared the tart filling and it couldn’t be easier. Vanilla instant pudding and 1 cup of milk are whisked together until they thicken up. It takes about 2 minutes.


The pudding color will be dark but don’t worry like my son did.


You still have to add Cool Whip. The color will lighten up.

IMG_3297See it lightens up. Once the Cool Whip is folded in to the pudding mix place the tart filling in a pastry bag and refrigerate. Once tart shells are done baking cool shells completely before filling.

When you are ready to serve your tarts top with fresh berries and Cool Whip. The recipe uses fresh blueberries and raspberries but I couldn’t find any decent looking ones at my local store so I opted for strawberries. We love strawberries in our house!



Don’t they look beautiful! They tasted great too!

If you are looking for an easy summery dessert I suggest giving this recipe a try. If my 13 year old could make it I am sure you could too!

Jello Patriotic Mini Fruit Tarts  from


1 (14.1 ounce) package ready-to-use refrigerated pie crusts

  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1/2 cup thawed COOL WHIP Whipped Topping
  • 1 cup fresh raspberries
  • 1/2 cup fresh blueberries


  1. Heat oven to 450 degrees F.
  2. Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
  3. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.
  4. Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.

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