Use puff pastry shells, lemon pudding mix, and whipped cream to make easy individual dessert pies. Try experimenting with other flavors as well.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 6 Pepperidge Farm Frozen Puff Pastry (Patty) Shells
- 1 (4-serving-size) package lemon pudding and pie filling (not instant)
- 1 teaspoon grated lemon zest
- 1 cup sweetened whipped cream or thawed frozen whipped topping
Preparation:
Prepare puff pastry pastry shells according to package directions and let cool.
Prepare pudding mix according to package directions for a pie filling. Stir in lemon zest and let cool to room temperature.
Remove tops and any soft insides from pastry shells. Spoon about 1/3 cup pudding into each pastry shell. Top each with some whipped cream. (If you want to be really fancy, use a pastry bag fitted with a large star tip to pipe whipped cream in rosettes.)
Best if served immediately. If not serving at once, cover lightly and refrigerate until serving time.
Yield: 6 servings
Per serving (with whipped cream): 350 calories, 55 percent calories from fat, 21 grams total fat, 27 milligrams cholesterol, 8 grams saturated fat, 3 grams protein, 37 grams carbohydrates, 2 grams total fiber, 214 milligrams sodium.
Per serving (with whipped topping): 322 calories, 47 percent calories from fat, 17 grams total fat, no cholesterol, 6 grams saturated fat, 3 grams protein, 39 grams carbohydrates, 2 grams total fiber, 207 milligrams sodium.
Recipe Source: Favorite Recipes from Pepperidge Farm (Dorison House Pub.)
Reprinted with permission.
Prepare pudding mix according to package directions for a pie filling. Stir in lemon zest and let cool to room temperature.
Remove tops and any soft insides from pastry shells. Spoon about 1/3 cup pudding into each pastry shell. Top each with some whipped cream. (If you want to be really fancy, use a pastry bag fitted with a large star tip to pipe whipped cream in rosettes.)
Best if served immediately. If not serving at once, cover lightly and refrigerate until serving time.
Yield: 6 servings
Per serving (with whipped cream): 350 calories, 55 percent calories from fat, 21 grams total fat, 27 milligrams cholesterol, 8 grams saturated fat, 3 grams protein, 37 grams carbohydrates, 2 grams total fiber, 214 milligrams sodium.
Per serving (with whipped topping): 322 calories, 47 percent calories from fat, 17 grams total fat, no cholesterol, 6 grams saturated fat, 3 grams protein, 39 grams carbohydrates, 2 grams total fiber, 207 milligrams sodium.
Recipe Source: Favorite Recipes from Pepperidge Farm (Dorison House Pub.)
Reprinted with permission.
