Lemon-Lime Pudding Tarts

Ingredients:
- 1-1/2 cups graham crumbs
- 1/3 cup butter, melted
- 1 Tbsp. dark corn syrup
- 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
- 3/4 cup cold milk
- 3 Tbsp. fresh lime juice
- 3/4 cup thawed Cool Whip Whipped Topping, divided

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