The secret to this semi-homemade dessert? Add a little Bailey’s Irish Cream to packaged vanilla pudding mix. Then top with a luscious berry mix and fresh whipped cream for an easy, sweet end to any meal.
4 mini graham cracker pie crusts
1 package vanilla pudding mix (regular, not instant)
1 cup milk
1 cup Bailey’s Irish Cream
2 cups mixed berries (raspberries, blueberries, blackberries)
½ cup heavy cream
Arrange mini pie crusts on work surface. Pour pudding mix into heavy saucepan and add milk and Bailey’s Irish Cream. Mix well and cook pudding over medium heat, stirring constantly until mixture begins to thicken and comes to a full boil. Pour pudding into pie crusts, filling to top. Allow to cool slightly.
Set aside a few berries for garnish. Arrange mixed berries on top of each tart, gently pressing berries into pudding. Cover with plastic wrap and refrigerate at least two hours. When ready to serve, pour heavy cream into small bowl and whip until thickened and soft peaks begin to form. Place a portion of whipped cream on top of each tart, top with a berry and serve.