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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These little guys will win your heart...they look pretty..taste yummy and there is no such thing as having just one. Ingredients:
20 bags mint milano cookies, crushed (2 1/2 cups) |
4 tbsp. butter, melted |
1 pkg. (about 5 ounces) vanilla instant pudding and pie filling mix |
1 1/2 cups milk |
6 tbsp. mint-flavored liqueur |
2 tbsp. cocoa-flavored liqueur |
1 cup heavy cream |
fresh mint sprigs for garnish |
sweetened whipped cream for garnish |
Directions:
1. Heat the oven to 400°F.
2. Reserve 1/4 cup of the crushed cookies.
3. Mix the remaining crushed cookies with the butter in a medium bowl.
4. Divide the cookie mixture among 8 (4-inch) small tartlet pans. Press the cookie mixture evenly into each pan.
5. Place the pans 2 inches apart on a baking sheet.
6. Bake for 8 minutes or until golden brown.
7. Cool completely on a wire rack.
8. Beat the pudding mix and milk with a wire whisk for 2 minutes.
9. Beat in the liqueurs.
10. Fold in the reserved cookies.
11. Refrigerate the pudding mixture for at least 10 minutes.
12. Meanwhile, beat the cream in a large bowl with mixer at high speed until stiff peaks form.
13. Fold the whipped cream into the pudding mixture.
14. Divide the pudding mixture among the tartlet shells.
15. Refrigerate the tartlets for at least 2 hours or overnight.
16. Remove from the pans.
17. Garnish with mint and whipped cream.
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