Lemon-Lime Pudding Tarts

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Combine graham crumbs, butter and corn syrup; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
3. 3
   Bake 8 to 10 min.
4. 4
   or until golden brown.
5. 5
   Cool completely.
6. 6
   Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
7. 7
   Stir in lime juice, then 1/4 cup Cool Whip.
8. 8
   Refrigerate until ready to use.
9. 9
   Spoon pudding mixture into resealable plastic bag.
10. 10
    Cut 1/2-inch piece off one bottom corner of bag.
11. 11
    Use to pipe pudding mixture into tart shells.
12. 12
    Refrigerate 2 hours.
13. 13
    Top with remaining Cool Whip just before serving.