Makes 8 tartlets | Note: 8-4″ nonstick tartlet pans needed

Ingredients:

3/4 cup cold water

1 cup heavy whipping cream, divided

1 pkg. (3.4 oz.) vanilla instant pudding and pie filling mix

1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough

1-2 tbsp all-purpose flour

1 cpu mixed berries, such as blueberries, raspberries, strawberries, blackberries, or gooseberries

Instructions:

  1. Preheat oven to 325°F. Break off three squares of cookie dough and form into a ball. Lightly coat the dough with flour and roll on lightly floured surface to about 1/8″ thick (wide enough to fit tartlet pan). Place dough in un-greased tartlet pan (if you do not have non-stick pans, then grease). Push dough in to the grooves of pan and flatten the bottom with a drinking glass. Place tartlet pans on baking sheet.
  2. Bake 14-16 minutes or until light golden brown on top. Remove from oven to wire rack. Cook 15-20 minutes (cookie shells will have risen a bit in the oven, but will settle upon cooling).
  3. Meanwhile, beat water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed. Refrigerate for 5 minutes. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form. Gently fold whipped cream into pudding mixture until well incorporated. Remove shells from pans to serving plates with tip of knife. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim. Place a small handful of berries decoratively on top. Refrigerate for up to 1 hour or serve immediately.