Watergate Mini Tarts

• 1 pkg. (16.5 oz.) refrigerated sugar cookie dough
• 1 can (20 oz.) crushed pineapple in juice, undrained
• 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
• 1 cup JET-PUFFED Miniature Marshmallows
• 1/2 cup chopped PLANTERS Pecans
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 350 degrees F.
2. Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray.
3. Bake 8 to 10 min.
4. or until lightly browned.
5. Cool cookie shells in pans 10 min.
6. Run knife around cups to loosen.
7. Remove cups to wire racks; cool completely.
8. Meanwhile, combine remaining ingredients.
9. Refrigerate 1 hour.
10. Spoon pudding mixture into cookie shells just before serving.

pineapple, jetpuffed miniature marshmallows, pecans

Taken from www.kraftrecipes.com/recipes/watergate-mini-tarts-175552.aspx (may not work)