Mini Easter Tarts
2 packages (4 ounce) ready-crust single serve graham cracker crusts (12 crusts)
1 (8 ounce)package cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup frozen lemonade concentrate, thawed
Red, yellow or green food coloring, optional
1 1/2 cups non-dairy whipped topping, thawed
Fresh sliced fruit, nuts or assorted candies
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemonade concentrate. Add food coloring if desired. Gently stir in whipped topping. Spoon into crusts.
Chill 3 hours.
Top with fruit, nuts or candies. Refrigerate leftovers.
Makes about 12 mini tarts
2 packages (4 ounce) ready-crust single serve graham cracker crusts (12 crusts)
1 (8 ounce)package cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup frozen lemonade concentrate, thawed
Red, yellow or green food coloring, optional
1 1/2 cups non-dairy whipped topping, thawed
Fresh sliced fruit, nuts or assorted candies
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemonade concentrate. Add food coloring if desired. Gently stir in whipped topping. Spoon into crusts.
Chill 3 hours.
Top with fruit, nuts or candies. Refrigerate leftovers.
Makes about 12 mini tarts
No comments:
Post a Comment