Pudding Pastry Shells

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

Recipe

Ingredients

  • 1 package (about 3 1/2 ounces) instant chocolate pudding and pie filling mix or instant vanilla pudding and pie filling mix
  • 1 1/2 cup cold milk
  • 1 1/2 cup thawed frozen whipped topping
  • 1 package (10 ounces) Puff Pastry Shells, prepared according to package directions

Directions

  1. 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.

  2. Spoon about 1/2 cup pudding mixture into each pastry shell. Garnish with the remaining whipped topping and serve immediately.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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