Pistachio Pudding Tarts

1 cup butter or margarine, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
1 (3.4 ounce) box instant pistachio pudding mix
1 3/4 cups cold milk

In a mixing bowl, combine butter, cream cheese and flour; mix well. Shape into 48 (1-inch) balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400 degrees F for 12 to 15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.

For filling, combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes. Spoon into tart shells; serve immediately.

Yields 4 dozen.