Raspberry Tartlets

I got this recipe from my mom, who claims she got it "from her heart, her soul and her stomach." So I guess that means, "I have no idea where I got the idea, but it is a good one!" At least, that's how I took it. 

Here's how to make this deliciousness.

2 packets Sugar Free Cheesecake Instant Pudding

1 1/2 cups milk

1 cup Lite Cool Whip

Raspberries

Mini Phyllo Dough Cups

In a bowl, mix pudding mix, milk and cool whip. Once stirred, pour into Phyllo cups. Let cool for 5 minutes in the fridge. Place a single raspberry on top of each cup and place in fridge to cool until ready to eat. We advise 30 or more minutes.

Yeah, it really is that easy!