- 1 cup butter or margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 2 cups all-purpose flour
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 3/4 cups cold milk
- In a mixing bowl, combine butter, cream cheese and flour; mix well. Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400 degrees F for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.
- For filling, combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes. Spoon into tart shells; serve immediately.