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Blogger News: Rustic Berry-Cream Tart 24.5.16

Check out this yummy recipe.

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What You Need

 
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
1/2 tsp. cinnamon sugar
1-1/2 cups mixed berries (blueberries, raspberries, sliced strawberries) 
1 oz. BAKER'S White Chocolate, melted

Make It
Heat oven to 450ºF.
Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
Refrigerate several hours or until chilled.

This colorful tart can be refrigerated up to 6 hours before serving. Or for longer storage, store crust (in airtight container at room temperature) and filling (in refrigerator) up to 24 hours. Spoon filling into crust, then top with berries and chocolate as directed just before serving.


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