Mini Pistachio Pudding Tartlets

It's October already!

The weather is getting cooler... well, it's supposed to, but here in Arizona, it's still nearly 100 degrees in midday..

So! I was going to make a warm, gooey apple pie to welcome Fall, but it still felt pretty much like summer, so then I decided to make refrigerated mini tartlets:)

This is a very quick and easy dessert to whip up in 10 minutes. 

Okay, maybe not 10 minutes, because you have to bake the crust a bit, but it was the easiest tartlets I'd ever made. Plus, it looks and tastes wonderful! 

Mini Pistachio Pudding Tartlets
Makes 2

Ingredients:
For the Crust:
10 Oreos
1-2 tablespoons milk
For the Filling:
1/2 pkg  jello instant pistachio pudding mix (you can use any flavor you'd like!)
scant 1 cup of cold fat free milk
kiwi, for garnish

Directions:
Preheat oven to 350F.
Remove the cream in the oreos and set aside. Do not throw away the cream. Crush the oreo cookies with the milk in a ziploc bag; press into a 3" mini tart pan. Bake for 10 minutes. Cool on wire rack.
For the filling, combine pudding mix with cold milk and whisk for 2 minutes. Pour into cooled crusts and pop them in the refrigerator.
For garnish, stir the reserved Oreo creams until smooth. Put them in a ziploc bag, cut off the corner, and pipe them into a swirl on the cooled tartlets. Garnish with kiwis.