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JELL-O Patriotic Mini Fruit Tarts

"Individual little tarts with a creamy, vanilla filling are topped with raspberries and blueberries for a fresh and colorful dessert."
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42 m servings 106 cals
Original recipe yields 24 servings

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  • Prep

  • Ready In

  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.


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

Nutrition Facts

Per Serving: 106 calories; 5.6 g fat; 12.7 g carbohydrates; 1.4 g protein; < 1 mg cholesterol; 143 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 31
  1. 33 Ratings

Most helpful positive review

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 choc...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 choc...

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 Co...

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...

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 b...

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.

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 chan...

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 i...

I made these two steps easier, if that's possible :) I used Jell-o premade pudding cups because I wasn't making a full batch, and I used mini phyllo cups instead of pie crust. They took minute...

Yum! These were gone so fast I almost didn't have time to take a photo first. I followed the recipe directions with no changes. I did find that the crusts were ready in about 8 minutes, inste...