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Watergate Mini Tarts

Watergate Mini Tarts

1 Hr(s) 25 Min(s)
15 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Here's the sweet and creamy dessert version of our famous Watergate Salad. Skip the salad bowl; this recipe uses sugar cookie dough instead!
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (16.5 oz.) refrigerated sugar cookie dough
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350ºF.
2
Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
3
Cool cookie shells in pans 10 min. Run knife around cups to loosen. Remove cups to wire racks; cool completely. Meanwhile, combine remaining ingredients. Refrigerate 1 hour.
4
Spoon pudding mixture into cookie shells just before serving.
Kitchen Tips
Tip 1
Note
The cookie balls will transform into shells as they bake - no need to press them onto bottom and up side of each cup before baking as directed.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 130mg
6%
Total Carbohydrates 22g
8%
Dietary Fibers 0g
Sugars 14g
28%
Protein 1g
2%
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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