Serves: 6
Total Calories: 184
1. In large bowl beat milk, pudding mix and vanilla with wire whisk for 1 minute. (Mixture will be thick.) Whisk in half of whipped topping.
2. Spread about 1 tablespoon of filling in each tart crust. Slice bananas on top. Spread remaining pudding mixture over bananas. Refrigerate at least 2 hours or until set.
3. Garnish with remaining whipped topping. Store in refrigerator.
This Banana Cream Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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