Easy Fruit Shells


You'll have dessert in no time when you start with puff pastry shells. Fill the shells with instant pudding and top with sliced fresh fruit and whipped cream.  How tasty!

  • Prep: 35 minutes
  • Serves: 6
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4 16



  • 1 pkg. (about 3 1/2 ounces) instant vanilla pudding and pie filling mix or instant chocolate pudding and pie filling mix

  • 2 cups milk

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1 cup sliced strawberries or whipped cream

  • 1 cup blueberries

  • 3/4 cup whipped topping


  1. Prepare the pudding with the milk according to the package directions.

  2. Spoon about 1/3 cup pudding into each pastry shell. Divide the fruit evenly among the pastry shells. Serve with the whipped topping. Serve immediately or cover and refrigerate for up to 4 hours.

  3. Easy Substitution: Substitute your favorite fresh fruit for the berries in this recipe- or try sliced bananas or grapes!

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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Submitted by:
May B.
Date: 6/6/2007

5 star rating

"yum yum"

Submitted by:
Tu N.
Date: 8/26/2008

4 star rating

"It was very delicious!"

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