Watergate Mini Tarts

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Ingredients

  • 1 pkg refrigerated sugar cookie dough
  • 1 can (20oz) crushed pineapple in juice undrained
  • 1 pkg pistachio pudding
  • 1 cup mini marshmallows
  • 1/2 cup pecans
  • 1-1/2 cups cool whip

Preparation

Step 1

Heat oven to 350°F.

Step 2

Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.

Step 3

Cool cookie shells in pans 10 min. Run knife around cups to loosen. Remove cups to wire racks; cool completely. Meanwhile, combine remaining ingredients. Refrigerate 1 hour.

Step 4

Spoon pudding mixture into cookie shells just before serving.

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