Ingredients
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2 cups cold whole milk
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1 (3.4 oz) box instant vanilla pudding
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6 mini graham cracker crusts
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2/3 cup prepared lemon curd
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8 - 10 orange and yellow chewy square candies, for decorating
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12 chocolate chips
Steps
1
Using the milk, prepare the instant pudding according to package directions.
2
Divide pudding among the crusts. Refrigerate 30 min. to set. Add the lemon curd to a small bowl, stirring to loosen mixture. Top each tart with 2 tbsp lemon curd, spreading into an even layer. Refrigerate until ready to serve.
3
When ready to serve, with kitchen shears, cut the candies into triangles for beaks, wings, and feet. Arrange the chocolate chips, flat-sides up, as eyes.
