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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 30 tarts.
2 8-oz. pkg. cream cheese, softened
3 c. cooked butternut squash
1/2 c. granulated sugar
1/4 c. caramel ice cream topping
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cloves
1 1/2 c. cold milk
2 5-oz. pkg. instant vanilla pudding mix
30 2 1/2-inch sweet pastry tarts shells, baked
sweetened whipped cream
toasted flaked coconut
In a large bowl, beat cream cheese until smooth. Stir in squash.
Add sugar, caramel topping, cinnamon, salt, ginger and cloves; stir until well blended.
In a small bowl, whisk cold milk and pudding mix for two minutes.
Let stand for 2 minutes or until soft set. Fold into squash mixture.
Spoon into tart shells; refrigerate for at least 3 hours.
Garnish with whipped cream and coconut.
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TARTS - CREAM - BUTTERNUT
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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 30 tarts.
2 8-oz. pkg. cream cheese, softened
3 c. cooked butternut squash
1/2 c. granulated sugar
1/4 c. caramel ice cream topping
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cloves
1 1/2 c. cold milk
2 5-oz. pkg. instant vanilla pudding mix
30 2 1/2-inch sweet pastry tarts shells, baked
sweetened whipped cream
toasted flaked coconut
In a large bowl, beat cream cheese until smooth. Stir in squash.
Add sugar, caramel topping, cinnamon, salt, ginger and cloves; stir until well blended.
In a small bowl, whisk cold milk and pudding mix for two minutes.
Let stand for 2 minutes or until soft set. Fold into squash mixture.
Spoon into tart shells; refrigerate for at least 3 hours.
Garnish with whipped cream and coconut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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