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Chocolate Mint Tartlets

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“Found this on Pepperidge Farm web site & they looked too good to pass up, am posting to save for future use, not too distant use either! Chilling time is 120 minutes or even better overnight.”

Ingredients Nutrition

  • 20 pepperidge farm mint milanos, cookies, crushed (2 1/2 cups)
  • 4 tablespoons butter, melted
  • 1 (5 ounce) package instant vanilla pudding
  • 1 12 cups milk
  • 6 tablespoons mint liqueur
  • 2 tablespoons cocoa chocolate liqueur
  • 1 cup heavy cream
  • fresh mint sprig (to garnish)
  • sweetened whipped cream (to garnish)


  1. Heat the oven to 400°F
  2. Reserve 1/4 cup of the crushed cookies.
  3. Mix the remaining crushed cookies with the butter in a medium bowl.
  4. Divide the cookie mixture among 8 (4-inch) small tartlet pans.
  5. Press the cookie mixture evenly into each pan.
  6. Place the pans 2 inches apart on a baking sheet.
  7. Bake for 8 minutes or until golden brown.
  8. Cool completely on a wire rack.
  9. Beat the pudding mix and milk with a wire whisk for 2 minutes.
  10. Beat in the liqueurs.
  11. Fold in the reserved cookies.
  12. Refrigerate the pudding mixture for at least 10 minutes.
  13. Meanwhile, beat the cream in a large bowl with mixer at high speed until stiff peaks form.
  14. Fold the whipped cream into the pudding mixture.
  15. Divide the pudding mixture among the tartlet shells.
  16. Refrigerate the tartlets for at least 2 hours or overnight.
  17. Remove from the pans.
  18. Garnish with mint and whipped cream.
  19. Enjoy!

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