Serves: 6
Total Calories: 116
1. In medium bowl beat milk, pudding mix and coffee crystals with wire whisk for 1 minute. Whisk in whipped topping.
2. Reserve 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and fold into chocolate mixture. Spread in crusts. Refrigerate or freeze at least 2 hours.
3. If frozen, let stand at room temperature for 15 minutes before serving. Garnish with reserved almonds. Store in refrigerator or freezer.
*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Mocha Almond Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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