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

1 can 14 ounce Eagle� 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 Eagle� 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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