28 blueberry slices
2 1/2 cups white sugar
2 cups blueberries
1 (3 ounce) package instant vanilla pudding mix
1 gallon vanilla ice cream, softened
1 (11 ounce) can sliced pimento peppers
1 1/2 cups milk chocolate syrup
Heat oven to 375 degrees F. Place blueberries and sugar in large bowl; stir with fingers. Beat cream cheese and 1/2 cup butter in medium bowl until dough crumbles. Place blueberries into pastry bag with plastic wrap, using circular motion to get a good seal. Shape blueberry mixture into 2 or 3 balls or tarts.
Melt blueberry mixture and add milk ice cream. Beat until thickened. Add pimento peppers and chocolate syrup. Press gently until fudgey.
Roll out tarts and place seam-side down on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove tarts to wire rack to cool completely.