preparation

Serves 8
Serving size: 1 tartlet

1. Line 8 muffin cups with paper liners.
2. Place the crumbled cookies in a food processor, and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread. Spoon about 1 Tbsp. of the cookie mixture into each muffin cup, and press into the bottom. Freeze for 30 minutes.
3. Spoon ¼ cup sorbet into each muffin cup, smoothing the tops. Freeze 4 hours or until firm. Allow to stand at room temperature 5 minutes before serving.