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Description Edit

Makes 12 mini tarts.

Ingredients Edit

Directions Edit

  1. Combine rice, half and half, cream cheese, sugar and butter in 3-quart saucepan.
  2. Cook over medium heat 10 to 12 minutes or until slightly thickened.
  3. Gradually stir ½ cup hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly.
  4. Continue cooking 1 to 2 minutes, until thickened.
  5. Do not boil.
  6. Stir in vanilla; cool.
  7. Line 12 muffin tins with aluminum muffin liners; place one wafer into each cup.
  8. Fill each cup with ⅓ cup pudding mixture; top with sliced fruit.
  9. Glaze with jelly.
  10. Refrigerate 1 to 2 hours before serving.

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