Mini French Silk Crescent Pies

Name: Mini French Silk Crescent Pies
Ingredients: 1 8-ounce can refrigerated seamless dough sheet or refrigerated crescent dinner rolls, such as pillsbury™; 1 cup milk; 1 box (4-serving size) chocolate instant pudding and pie filling mix; 1 cup frozen (thawed) whipped topping; ½ cup frozen (thawed) whipped topping; 2 tablespoon mini semisweet chocolate chips

Pillsbury|Oct. 17, 2014 9:27 am EST

4 (3 ratings)

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These bite-size tarts are delicious and easy to make using crescents and pudding mix. This recipe comes from Pillsbury. Click Here to See More Dessert Recipes

Servings

24

Ingredients

1 8-ounce can refrigerated seamless dough sheet or refrigerated crescent dinner rolls, such as pillsbury™
1 cup milk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup frozen (thawed) whipped topping
½ cup frozen (thawed) whipped topping
2 tablespoon mini semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F. Unroll the dough on a work surface, and press into a 12-by-9-inch rectangle. If using the crescent rolls, firmly press the perforations to seal. 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.
Meanwhile, in a medium bowl, beat the milk and pudding mix with a wire whisk until the mixture begins to thicken. Fold in the whipped topping. Fill each cooled cup with about 1 tablespoon of the pudding mixture.
Spoon the whipped topping into sandwich-size re-sealable plastic bag; 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.