Lemon-Lime Pudding Tarts

1. 1

   Heat oven to 350 degrees F.

2. 2

   Combine graham crumbs, butter and corn syrup; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.

3. 3

   Bake 8 to 10 min.

4. 4

   or until golden brown.

5. 5

   Cool completely.

6. 6

   Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.

7. 7

   Stir in lime juice, then 1/4 cup Cool Whip.

8. 8

   Refrigerate until ready to use.

9. 9

   Spoon pudding mixture into resealable plastic bag.

10. 10

    Cut 1/2-inch piece off one bottom corner of bag.

11. 11

    Use to pipe pudding mixture into tart shells.

12. 12

    Refrigerate 2 hours.

13. 13

    Top with remaining Cool Whip just before serving.

No additional tips available.