The frosting from a jello cake (a mixture of vanilla pudding and whipped cream) my mom makes is really light and delicious. So I got the idea to use it as an easy and tasty tart filling. And in honor of Memorial Day, this flag arrangement is perfect. It would of course work for the 4th of July too!
35 mini baked tart shells (I only used 24 for the flag arrangement)
1 cup skim milk (for the pudding)
1/2 of 1 small box instant vanilla pudding, made according to package directions
1 cup real whipped cream (or can use cool whip but the calories total will be different)
Fresh blueberries, raspberries, strawberries
Flaked sweetened coconut
Combine the prepared pudding and whipped cream. You can make this part ahead of time and refrigerate overnight or use immediately.
Fill each tart shell with about 1 tablespoon of the pudding mixture no more than an hour or two before serving.
About 45 min. before serving, hull and slice the strawberries in half and toss with some sugar. Set aside.
Make the simple syrup (equal parts water and sugar heated over low heat until the sugar has dissolved). Cool. Soak the blueberries and raspberries in the simple syrup (keeping the blueberries and raspberries separate).
A few minutes before serving drain the berries and top your tarts with the berries and coconut as desired.
Calories per tart (not including the crust as the calories for that will vary depending on the type you use): about 25