nch baking dish.
Cut Pop Tarts in quarters. Arrange half
In a trifle dish or clear round glass bowl, crumble 2 pop tarts.
Spread 1 can of vanilla pudding evenly over crumbled pop tarts.
Top with 2 more crumbled pop tarts.
Cover with 1/2 of the defrosted strawberries.
Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that.
Garnish with whipped cream and fresh strawberries.
Refrigerate any leftovers.
Note; These can also be made in parfait glasses using lesser amount of ingredients.
10 1/2-inch tart pan with removable bottom (or
For each serving, add 1 package instant breakfast to 1 cup of milk.
Stir until there are no bubbles on top.
Add ground cinnamon so it floats on surface.
Add 3 pieces of crushed Pop Tart crunch cereal.
Mix.
Spread the peanut butter on the poptart and add walnuts ontop.
Very delicious with a cup of milk to wash it all down.
ream cheese is softened and easy to stir.
Stir in
ith parchment paper. Soak wooden pop sticks in water.
Place
You will need a tart pan with a removable bottom
reased 9 1/2-inch tart pan; press into fluted edges
Pour some sauce over the tart just before serving, passing the
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
Preheat oven to 375F; arrange tart shells on a baking sheet.<
eat until they begin to pop, about 5 minutes.
Let
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable
efore using.
Make the tart: Roll out the pastry on
20 to 23 cm) tart pan (instructions for how to
ough to fit 9-inch tart (quiche) pan with removable bottom
our the filling into the tart shell and smooth the top