Watergate Mini Tarts
- 1 pkg refrigerated sugar cookie dough
- 1 can (20oz) crushed pineapple in juice undrained
- 1 pkg pistachio pudding
- 1 cup mini marshmallows
- 1/2 cup pecans
- 1-1/2 cups cool whip
Level of difficulty Average
Cost Average budget
Heat oven to 350°F.
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.
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