Pudding Pastry Cups
Pudding Pastry Cups
What could be easier for a quick family dessert? Just bake up puff pastry shells, fill with your favorite instant pudding and top with whipped topping.
- Prep: 35 minutes
- Chill: 30 minutes
- Serves: 6
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipPlace 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.
Shells recipe
Puff Pastry Shells
Recipe
Ingredients
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1 pkg. (about 3 1/2 ounces) chocolate or vanilla instant pudding and pie filling mix
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1 1/2 cups cold milk
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1 1/2 cups thawed frozen whipped topping
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1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
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Prepare the pudding mix according to the package directions using 1 1/2 cups milk. Fold in 1 cup whipped topping and refrigerate for 30 minutes.
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Spoon about 1/2 cup pudding mixture into each pastry shell. Garnish with the remaining whipped topping and serve immediately.
Comments
Submitted by:
Bob D.
Date: 10/17/2006
"My family enjoyed these a lot."
Submitted by:
Holly K.
Date: 6/23/2007
"Very easy, looks pretty, and tasty too !"