Rod’s Pudding Tarts

Phyllo pastry dough
Vanilla Instant Pudding (or flavor of your choice)
Melting Chocolate
Strawberry Jello (pre-made)
Fruit of your choice

Preheat oven to 350 degrees. Spray muffin tins with vegetable oil spray. Layer sheets of phyllo dough into muffin tin. Press layered phyllo squares gently but firmly against bottoms and sides of muffin cups to form tart shell.

NOTE: Cut squares with scissors from the phyllo for various muffin tin sizes (3 1/2 inch squares for mini cups; 5 1/2 inch for standard cups; 8-inch squares for jumbo cups)

Bake empty shells until they are crisp and golden (about 7-10 minutes). Remove from oven and let cool completely before filling (The cups can be prepared and baked 2-3 days in advance and stored in a covered airtight container. The empty cups can also be frozen)

Melt chocolate and drizzle on bottom of phyllo tart shell in muffin tin. In separate bowl, prepare instant pudding. Fill tart shell half full with pudding. Drizzle more melted chocolate over pudding. Fill tin almost to top with pudding. Drizzle melted chocolate on top of pudding. Place spoonful of strawberry gelatin on top of pudding. Place cut up fruit (strawberries, kiwi, mandarin oranges, etc.) on edges of phyllo tart shell. Place in refrigerator to cool for a few minutes and enjoy!

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