Chocolate Mint Tartlets

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 20 pepperidge farm mint milanos, cookies, crushed (2 1/2 cups)
• 4 tablespoons butter, melted
• 1 (5 ounce) package instant vanilla pudding
• 1 1/2 cups milk
• 6 tablespoons mint liqueur
• 2 tablespoons cocoa chocolate liqueur
• 1 cup heavy cream
• fresh mint sprig (to garnish)
• sweetened whipped cream (to garnish)

Recipe

• 1 heat the oven to 400°f
• 2 reserve 1/4 cup of the crushed cookies.
• 3 mix the remaining crushed cookies with the butter in a medium bowl.
• 4 divide the cookie mixture among 8 (4-inch) small tartlet pans.
• 5 press the cookie mixture evenly into each pan.
• 6 place the pans 2 inches apart on a baking sheet.
• 7 bake for 8 minutes or until golden brown.
• 8 cool completely on a wire rack.
• 9 beat the pudding mix and milk with a wire whisk for 2 minutes.
• 10 beat in the liqueurs.
• 11 fold in the reserved cookies.
• 12 refrigerate the pudding mixture for at least 10 minutes.
• 13 meanwhile, beat the cream in a large bowl with mixer at high speed until stiff peaks form.
• 14 fold the whipped cream into the pudding mixture.
• 15 divide the pudding mixture among the tartlet shells.
• 16 refrigerate the tartlets for at least 2 hours or overnight.
• 17 remove from the pans.
• 18 garnish with mint and whipped cream.
• 19 enjoy!