Prep Time 30m
Cook Time 7m
Ready Time 180m
Yield 24 tarts

  • Pillsbury™ Baking Spray with Flour
  • 1 (17.5 oz.) package Pillsbury™ Key Lime Flavored Cookie Mix
  • 1/3 cup finely chopped sliced almonds
  • 1/2 cup butter, melted
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Key Lime Flavored Frosting
  • 1 (8 oz.) package cream cheese, softened
  • 1/3 cup sour cream
  • 1 cup frozen whipped topping, thawed
  • 1 cup fresh blueberries
  • Sliced almonds, for garnish
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 24 muffin cups with baking spray.
  • Step 2Combine cookie mix, almonds and butter in large bowl with fork until evenly moistened. Use 1 rounded tablespoon of dough to press into each muffin cup on bottom and about 1/3 up the sides.
  • Step 3Bake 5 to 7 minutes or until edges are light brown. Cool on wire rack 5 minutes. Remove from pan. Cool completely on wire rack.
  • Step 4Beat frosting, cream cheese and sour cream in large bowl with electric mixer until smooth. Reserve 1/2 cup. Combine reserved filling with whipped topping in small bowl. Place in corner of 1-quart resealable bag.
  • Step 5Fill tarts with 1 rounded tablespoon of remaining filling. Top with blueberries. Cut small corner off bag with topping. Squeeze about 1 tablespoon on top of each tart. Garnish with sliced almonds. Chill 2 hours.
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