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
  • total: 35 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) Pepperidge Farm® 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.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes