Imagine this scenario: Mini phyllo tart shells baked with semisweet chocolate in the bottom, filled with a swirl of chocolate fudge pudding and smashed Double Stuff Oreos, garnished with Oreo pieces. Seriously - that's one amazing bite, right? And so easy! This is the perfect treat when you need a last-minute, fancy dessert (and one you can whip up with pantry staples)!
Imagine the possibilities! I used chocolate fudge pudding and Double Stuff Oreos, but think about what you could spoon into those tart shells. Vanilla pudding and Golden Oreos. Chocolate pudding and peanut butter-filled cookies (like Nutter Butter). Butterscotch pudding and vanilla wafer cookies. Tapioca and spiced wafers... There's no end in sight!
Cookies and Cream Tartlets
Feel free to double or triple the recipe if desired!
8 frozen mini phyllo (fillo) shells
40-48 semisweet chocolate chips
1 snack-size chocolate fudge pudding
6 Oreo cookies (I used Double Stuff Oreos), broken into pieces
Preheat the oven to 350 degrees.
Arrange the phyllo shells on a baking sheet.
Place 5-6 chocolate chips in the bottom of each shell. Bake for 5 to 7 minutes, until the shells are golden brown.
In a bowl, combine the pudding and 3 of the broken Oreos. Smash together with a fork to break up the bigger pieces of cookie.
Spoon the pudding mixture into the shells. Garnish with extra broken cookies.
Serves 4 (2 tartlets per serving)
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