Mini French Silk Crescent Pies

Mini French Silk Crescent Pies
4 from 3 ratings
These bite-size tarts are delicious and easy to make using crescents and pudding mix. This recipe comes from Pillsbury. Click Here to See More Dessert Recipes
  • 1 8-ounce can refrigerated seamless dough sheet or refrigerated crescent dinner rolls, such as pillsbury™
  • 1 cup milk
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 cup frozen (thawed) whipped topping
  • ½ cup frozen (thawed) whipped topping
  • 2 tablespoon mini semisweet chocolate chips
  1. Preheat the oven to 375 degrees F. Unroll the dough on a work surface, and press into a 12-by-9-inch rectangle. If using the crescent rolls, firmly press the perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
  2. Gently press the squares into 24 ungreased mini muffin cups (the dough will not completely cover the inside of the cup; do not press too much). Bake until the edges are golden brown, 6 to 8 minutes. Cool completely in the pans, about 10 minutes. Remove from the pans.
  3. Meanwhile, in a medium bowl, beat the milk and pudding mix with a wire whisk until the mixture begins to thicken. Fold in the whipped topping. Fill each cooled cup with about 1 tablespoon of the pudding mixture.
  4. Spoon the whipped topping into sandwich-size re-sealable plastic bag; seal the bag. Cut the tip from 1 bottom corner of bag; squeeze the topping onto tarts, and sprinkle each with chocolate chips. Store in the refrigerator.