WATERGATE MINI TARTS

Watergate Mini Tarts image

Here's the sweet and creamy dessert version of our famous Watergate Salad. Skip the salad bowl; this recipe uses sugar cookie dough instead!

Provided by My Food and Family

Time 1h25m

Yield 24 servings

Number Of Ingredients 6

Ingredients

1 pkg. (16.5 oz.) refrigerated sugar cookie dough
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350ºF.
Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
Cool cookie shells in pans 10 min. Run knife around cups to loosen. Remove cups to wire racks; cool completely. Meanwhile, combine remaining ingredients. Refrigerate 1 hour.
Spoon pudding mixture into cookie shells just before serving.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g