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  • Makes 24 mini-tarts

This Recipe was made with

Frosty Lemon Frosty Lemon


  • 2 cups Archway Frosty Lemon Cookies crushed
  • 1/2 cup melted butter filling
  • 1 1/2 cups milk
  • 1 (3.4-ounce) package lemon instant pudding mix
  • 1 (1.03-ounce) envelope whipped topping mix
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine cookie crumbs with butter.
  3. Spoon crumb mixture into 24 mini muffin cups; press crumbs to form cups.
  4. Bake at 350 Degrees F for 8 minutes. Remove from oven.
  5. Press each cup with a small spoon to make room for the filling. Cool cups in pan.
  6. In another medium bowl, beat milk, pudding mix and topping mix for 5 minutes.
  7. Mound pudding into cookie cups in pan.
  8. Top with blueberries.
  9. Refrigerate for 30 minutes.
  10. Carefully run a knife around each cup to loosen. Remove from pans.
  11. Serve immediately or refrigerate.
  12. If you love lemon and blueberries, then this recipe is for you! I created these cute little tarts thinking that they would be great at a party of get-together. They are cute, creamy and delicious!