> 2 cups cold whole milk
> 1 (3.4 oz) box instant vanilla pudding
> 6 mini graham cracker crusts
> 2/3 cup prepared lemon curd
> 8 - 10 orange and yellow chewy square candies, for decorating
> 12 chocolate chips
Using the milk, prepare the instant pudding according to package directions.
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.
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.