Thursday, February 11, 2010

Light Lemon Berry Pudding Cups

  • 1 4oz box Instant Lemon Jello Pudding
  • 1 Pkg Pepperidge Farms Puff Pastry Cups
  • 1 cup Cool Whip
  • 1 ¼ cup Milk
  • 1 cup Raspberries (frozen is fine)


Bake Pastry Cups as directed on package. Mine said 20 minutes at 400 degrees.

While pastry cups bake; Wisk together Pudding mix, milk, and cool whip. Place in fridge while cups bake.

Allow cups to cool when they come out of the oven. Scoop out the inside to make it a cup.

Fill cups with pudding mixture. Top with raspberries.

Recipe via

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