French Silk Crescent Pies
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6-12
ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 cup milk
- 1 (4 ounce) box chocolate flavor instant pudding and pie filling mix
- 1 cup frozen whipped topping (thawed)
- 1⁄2 cup frozen whipped topping (thawed)
- 2 tablespoons miniature semisweet chocolate chips
directions
- Preheat the oven to 375 degrees F.
- Unroll the dough on a work surface, and press into a 12 inch x 9 inch rectangle. Mash all the dough together and roll thin.
- Cut into 6 rows by 4 rows to make 24 squares.
- Gently press the squares into 24 ungreased mini muffin cups (the dough will not completely cover the inside of the cup. Do not press too much).
- Bake until the edges are golden brown (6 to 8 minutes). Cool completely in the pans (about 10 minutes). Remove from the pans.
- In a medium bowl, beat the milk and pudding mix with a wire whisk until the mixture begins to thicken. Fold in the 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon of the pudding mixture.
- Spoon the 1/2 cup whipped topping into sandwich-size re-sealable plastic bag and seal the bag. Cut the tip from 1 bottom corner of bag. Squeeze the topping onto tarts, and sprinkle each with chocolate chips. Store in the refrigerator.
- You can make the crescent tarts up to 6 hours ahead and fill them up to 4 hours before serving. Store covered in the refrigerator.
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RECIPE SUBMITTED BY
Broke Guy
United States