Directions

1. Preheat oven to 375°F. Remove piecrusts from pouches; place flat on a work surface. With a 2 1/2-inch round cutter, cut 12 rounds from each crust. Reroll scraps as needed to get 24 rounds.
2. For tart shells, press each round into the bottom and up the sides of an ungreased miniature muffin cup (1 3/4x3/4 inches). Bake 6 to 8 minutes or until flaky. Remove from oven; let cool slightly. Remove warm shells from muffin cups and place on a cool baking sheet or large platter.
3. Meanwhile, in a medium bowl blend cream cheese and powdered sugar. Spoon 1 teaspoon of the mixture into each shell. Let shells cool completely.
4. Spoon 2 teaspoons of the pudding into each shell. Cover shells and refrigerate until serving. To serve, top each tart with 1 berry or berry slice.