Fresh Berry Pudding Tart
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|1 1/2 c||graham cracker crumbs|
|1/4 c||butter, melted|
|1 box||instant vanilla pudding, sugar free 1.5 oz (large box)|
|2 1/2 c||milk 2%|
|1/2 tsp||vanilla or to taste|
|2 c||fresh berries|
Preheat oven to 375. Combine graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of a glass tart pan.
Bake crust for 8-10 minutes until crust begins to brown. Remove from oven, set aside and allow to cool completely.
Add milk, vanilla and pudding mix to mixing bowl and mix at medium high speed for two minutes until completely blended. Spread evenly over cooled crust. Place in refrigerator for four hours to set.
Just before serving, top with mixed berries of your choice. Serve immediately.