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Mini French Silk Crescent Pies

Pillsbury Kitchens
Updated Sep 10, 2020
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These bite-size tarts are delicious and easy to make using crescents and pudding mix.

Mini French Silk Crescent Pies

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 24
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Ingredients

Tart Filling

  • 1 cup milk
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 cup frozen (thawed) whipped topping

Topping

  • 1/2 cup frozen (thawed) whipped topping
  • 2 tablespoons mini semisweet chocolate chips

Instructions

  • Step 
    1
    Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
  • Step 
    2
    Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
  • Step 
    3
    Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.
  • Step 
    4
    Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.

Nutrition

70 Calories
2 1/2g Total Fat
1g Protein
10g Total Carbohydrate
5g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    You can make the crescent tarts up to 6 hours ahead and fill them up to 4 hours before serving. Store covered in refrigerator.
  • tip 2
    For creamy lemon tarts, try substituting lemon instant pudding and pie filling mix for the chocolate. Just omit the chocolate chips, and garnish with a little grated lemon peel.
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