Lemon-Lime Pudding Tarts

• 1-1/2 cups graham crumbs
• 1/3 cup butter, melted
• 1 Tbsp. dark corn syrup
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 3/4 cup cold milk
• 3 Tbsp. fresh lime juice
• 3/4 cup thawed Cool Whip Whipped Topping, divided

1. Heat oven to 350 degrees F.
2. Combine graham crumbs, butter and corn syrup; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
3. Bake 8 to 10 min.
4. or until golden brown.
5. Cool completely.
6. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
7. Stir in lime juice, then 1/4 cup Cool Whip.
8. Refrigerate until ready to use.
9. Spoon pudding mixture into resealable plastic bag.
10. Cut 1/2-inch piece off one bottom corner of bag.
11. Use to pipe pudding mixture into tart shells.
12. Refrigerate 2 hours.
13. Top with remaining Cool Whip just before serving.

graham crumbs, butter, corn syrup, cold milk, lime juice, topping

Taken from www.kraftrecipes.com/recipes/lemon-lime-pudding-tarts-182699.aspx (may not work)