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Jolly Jack-O' Lantern Recipe
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Jolly Jack-O' Lantern

1 can 14 ounce EagleŽ Brand Sweetened Condensed Milk ( NOT evaporated milk )
1 tbsp Orange juice concentrate, thawed
1 4-serving size package instant chocolate pudding mix
4 oz ( one-half ounce container ) frozen non-dairy whipped topping, thawed
2 pckge 4-ounce single serve graham cracker pie crusts*
Nonstick spray coating
Orange colored sprinkles
6 Green gumdrops, halved 

In large bowl, combine EagleŽ Brand and orange juice concentrate. With mixer, beat in pudding mix. Chill 10 minutes. Fold in whipped topping.

Spoon into crusts. Chill at least 1 hour. Cut out 36 tiny waxed paper triangles for eyes and nosed; cut out 12 waxed paper mouths.

Lightly spray 1 side of each waxed paper cut-out with non-stick coating. Arrange cut-outs on tarts, spray sides down, to resemble jack-o-lanterns.

Shake orange sprinkles over tarts to cover tops. Carefully remove waxed paper shapes. Place a halved gumdrop at top of each tart.

Store leftovers covered in refrigerator.

To remove tarts from foil pans, brush crusts with slightly beaten egg white (before filling); bake in 375 oven for 5 minutes. Cool; remove from foil pans. Fill and Chill.



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