JELL-O Patriotic Mini Fruit Tarts Recipe -
JELL-O Patriotic Mini Fruit Tarts Recipe
  • READY IN 42 mins

JELL-O Patriotic Mini Fruit Tarts

Recipe by  

"Individual little tarts with a creamy, vanilla filling are topped with raspberries and blueberries for a fresh and colorful dessert."

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Original recipe makes 24 servings Change Servings
  • PREP

    20 mins

    42 mins


  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.
Kitchen-Friendly View


  • Variation: Prepare using 1 pkg. (1 oz.) JELL-O Sugar Free Vanilla Flavor Instant Pudding and COOL WHIP Light Whipped Topping.

Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2013

This was a fun recipe, my 7 year old son made them by himself (help from me with the oven)! They would be great for a party dessert and I cant wait to try different flavor combonations like chocolate with strawberries or even a key lime tart!

Most Helpful Critical Review
Jul 31, 2013

These were just o.k. I will say they tasted better the next day. I wasn't crazy using the pre-made pie crust, it was just too thick.


33 Ratings

Jul 13, 2013

My five year old granddaughter loved these mini tarts because they were just her size. She rated the tarts as Fabulous! I made the mini tarts using lemon (1 oz.) sugar free pudding, fat free Cool Whip and 1 tsp. of lemon extract. This was easy to make with a few tweaks. Instead of cutting the dough into 12 parts I used a small (2 and 1/4 inch in diameter) condiment cup to cut the dough in 12 circles. I then pressed the dough into the mini muffin tin. I also baked the tarts at 425 degrees for 10 minutes. I used the Wilton Dessert Decorator to pipe in the pudding mixture using the large star tip. If I make these again I might try sugar cookie dough for the crust.

Aug 01, 2013

Really easy! I used homemade graham cracker crust (Recipe:Graham Cracker Crust I) and just pack it into the mini cups very tight, then froze them to set. I tried the Jello cheesecake pudding for a twist and it really was delicious! Thank you, Jello for such a pretty dessert!

Jul 11, 2013

I thought these were a pretty dessert. For the pudding I used sugar-free vanilla pudding and 1% milk. Next time, I want to try making my own homemade whipped cream. I tried to spray some store bought whipped cream on top, as a garnish, and it melted a little in the heat. I usually use a stabilizer with my homemade whipped cream if being piped on a cake or other dessert, so it normally presents very well that way. Either way, they make a nice hand held dessert or mini treat. These would work very well for a party.

Jul 31, 2013

What a fun dessert to make. Tasty and quick and cute! I used a doughnut cutter to cut pastry. Next time we'll change around pudding flavors and fruit.

Jul 31, 2013

These were just a little better than ok in this house. Everyone agreed they would be better in less crust and also thought the pudding/cool whip combination was a tad too sweet. With some changes we would enjoy these more. The kids thought they were wonderful!

Jul 29, 2013

These were great. I admit I changed it up a little bit to make them smaller and quicker. We used mini phyllo tart shells and what fruit we had on hand. The kids loved them. I also borrowed the idea of mixing in cocoa with the leftover mixture and served it as pudding. We'll definitely make these again!


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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