Butterscotch-Gingersnap Tarts

Butterscotch-Gingersnap TartsThese petite Butterscotch-Gingersnap Tarts taste like autumn’s rich flavors.

Butterscotch-Gingersnap Tarts
Makes 6 tarts
  • 48 gingersnap cookies*, finely ground
  • 10 tablespoons unsalted butter, melted
  • 2 teaspoons sugar
  • 1 (3.4-ounce) box butterscotch instant pudding and pie mix
  • 2 cups cold whole milk
  • ½ cup frozen nondairy whipped topping, thawed
  • Buttered Pecans (recipe follows)
  1. Spray 6 (4-inch) tart pans with removable bottoms with cooking spray. Set aside.
  2. In a medium bowl, combine ground gingersnap cookies, 8 tablespoons melted butter, and sugar until moistened. Add remaining 2 tablespoons butter if needed. Divide cookie mixture among tart pans, pressing with the back of a spoon or bottom of a plastic cup. Place on a rimmed baking sheet. Refrigerate for 30 minutes.
  3. In a medium bowl, beat pudding mix and cold milk with a whisk for 2 minutes. Gently whisk in whipped topping. Spoon pudding into prepared gingersnap crusts. Refrigerate for at least 3 hours or overnight. Sprinkle with Buttered Pecans.
*We used Nabisco Gingersnap Cookies.

Buttered Pecans
Makes ½ cup
  • 1 tablespoon unsalted butter
  • ½ cup chopped pecans
  • ¼ teaspoon salt
  1. In a small skillet, melt butter over medium heat. Add pecans; cook for 3 to 5 minutes or until toasted, stirring occasionally. Spoon pecans onto a paper towel; sprinkle with salt.

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