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Blogger News: Watergate Mini Tarts 18.11.15

Here's the sweet and creamy dessert version of our famous Watergate Salad. Skip the salad bowl; this recipe uses sugar cookie dough instead!

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About

Prep Time: 15min.
Total Time: 1hr. 25min.
Servings: 24 servings
 
What You Need
 

  • 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

 
Make It
 

  • Heat oven to 350ºF.
  • 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.
  • 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.
  • Spoon pudding mixture into cookie shells just before serving.

 
 
Kitchen Tips

 
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.
 



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