NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Carol's Pumpkin Tartlets

1 lg. can of pumpkin pix mix
1 T. pumpkin pie spice
1 (3 oz.) box instant French Vanilla pie filling
1 c. cold milk
1 (8 oz.) container of Cool Whip
3 boxes of Athens Fillo Shells

Mix the above ingredients well. Pour into a 1 gallon storage Ziploc bag; set in refrigerator for 1 hour. When ready to serve, cut small corner of bag. Pipe into mini Fillo tartlet shells and decorate with a little nutmeg or a little Cool Whip, if you like. Enjoy; you can't eat just one!

Carol H. Eggers - Front Royal

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