| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies, Chocolate |
6 |
Servings |
INGREDIENTS
| 8 |
|
Squares semi-sweet chocolate |
| 1 |
pk |
(6 serving size) Jell-o vanilla pudding and pie filling 2-1/2 cups milk |
| 1 |
ts |
Instant coffee granules (optional) |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Sherry or orange liqueur |
INSTRUCTIONS
FILLING:
CHOCOLATE CUPS:
Maraschino cherries or grated chocolate
CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces. Melt in bowl
over hot, not boiling water, until 1/3 is still unmelted. Remove from water
and stir until completely melted. Place 10 large size aluminium foil baking
cups in muffin pan. Using a reaspoon, spread chocolate mixtur over inside
of the cups, covering entire surface. Chill until firm. Carefully peel off
foil. (Can be made ahead and kept refrigerated)
FILLING: Prepare Jell-o pudding and pie filling with milk and instant
coffee as directed on the package. Cook, stirring occasionally, for 5
minutes. Stir in sour cream and sherry. Place plastic wrap on surface of
pudding and chill for 30-40 minutes or until cool. Stir pudding and fill
chocolate cupsl Chill 2 hours or until serving time. Garnish with
maraschino cherries or sprinkle with grated chocolate is desired.
** Chocolate cups can be prepared in miniature foil cups too**
Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”